Whether its Seder night, Yom Tov lunch or time for a treat, these mini white chocolate mousses are the perfect make ahead easy dessert. They can be individually portioned, don’t require any last minute preparations, and look very impressive.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 people
Ingredients:
300g white chocolate
300ml double cream
~
3 eggs – separated
1 tablespoon caster sugar
Seeds of 6 passion fruits
Pinch salt
50g caster sugar
Garnish:
Grated or desiccated coconut
Seeds of 2 passion fruits
Sprigs of fresh mint
Method
Place the white chocolate and double cream in a bowl, and set over a saucepan of simmering water to melt. Once fully melted, leave to cool for about 5 minutes.
Mix the egg yolks and caster sugar together with the passion fruit seeds in a saucepan over a medium to low heat, whisking constantly until warm. Then leave to cool for about 10 minutes.
Whisk the egg whites with a pinch of salt until they form soft peaks. Then add the sugar and whisk again it forms stiff peaks.
Using a spatula, gently fold the egg whites into the passion fruit mixture, keeping in as much as air as possible.
Fill 4 glass dishes or wine glasses with the passion fruit mixture, split evenly, then top with the white chocolate mixture. Place in the fridge for a minimum of 3 hours or overnight – as the white chocolate cools it will set the mixture.
Once set, garnish the top with grated coconut, extra passion fruit seeds and a sprig of fresh mint.
