White Chocolate and Passion Mousse

1. 1

   Process chocolate in a food processor and blend until grated.

2. 2

   Add gelatine in the final few seconds of processing.

3. 3

   Heat cream until just about to boil.

4. 4

   Pour into processor whilst it is running.

5. 5

   Chocolate should melt and become very smooth.

6. 6

   Pour mixture into a bowl and allow to cool to room temperature.

7. 7

   Add lemon juice and pulp of passionfruit.

8. 8

   Whip egg whites until soft peaks firm and gently fold throught the chocolate mixture.

9. 9

   Spoon into 6 mousse glasses or wine glasses.

10. 10

    Set in the frige for approx 2 hours or more.

11. 11

    Garnish with fresh fruit and some mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.