White Chocolate Mousse with Passion Fruit

Hope you all had a great Easter! Here we also had a great time…. I made this White chocolate mousse with passion fruit from Technicolor Kitchen as our Easter dessert. You must be well aware of my love affair with passion fruit by now J  I was thinking of making this for quite some time and on Easter day I made this and it was really delicious and quick recipe to make… The only difference I did was I made  puree of passion fruit pulp, strained it and made it into a thick sauce because my hubby and son did not want passion fruit seeds in their dessert! I have shared this with my neighbor and they also really loved it!

White Chocolate Mousse with Passion Fruit
(Adapted from Technicolor Kitchen )
Serves 6
Ingredients:
250 g good quality white chocolate chopped
1/3 cup (80 ml) whole milk
1 teaspoon vanilla extract
3 eggs, separated
1 ½ cups + 1 tablespoon (375 ml) heavy cream ( I used 1 envelope Dream Whip powder)
6 tablespoons passion fruit pulp or *passion fruit sauce

Method:

• Place the white chocolate, milk and vanilla in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Heat until the chocolate is just melted, stirring regularly. Remove from heat and allow to cool for 5 minutes.
• Add the egg yolks to the chocolate mixture, one at a time, beating well after each addition. Set aside.
• Whip the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.
• Whisk the egg whites in a large, dry, clean stainless steel bowl until soft peaks form. Using a large metal spoon, fold through the chocolate mixture in two batches.
• Divide the mousse between six 1 cup (240 ml) capacity serving dishes/bowls.
• Cover and chill for 3 to 4 hours, or until set.
• Spoon passion fruit on top of the mousse just before serving.

Passion Fruit Sauce

• In a food processor or blender, puree the passion fruit pulp with little water for 10 seconds. Transfer to a fine sieve set over a bowl; strain through sieve, pressing with back of spoon to remove seeds. Add sugar to taste and a teaspoon of cornstarch and bring to boil, until mixture is bubbly and slightly thickened. Cool and serve with White Chocolate Mousse.