Passion for chocolate or chocolate passion?
Anyway you think, this dessert involves both: chocolate and passion fruit.
A light chocolate mousse, perfectly balanced with the tangy flavor of passion fruit.
It is a refreshing dessert, and even if simple, it is sophisticated.
Perfect for any occasion.

Choco passion

Choco passion 2

Choco passion - serves 6/8
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  1. - Brownies -
  2. 7 oz (200 g) dark chocolate, 60%
  3. 1 ½ sticks (165 g) unsalted butter
  4. 3 medium whole eggs (150 g)
  5. 2 medium egg yolks (40 g)
  6. ¾ cup + 1 tbsp (165 g) superfine granulated sugar
  7. ½ cup + 2 tsp (70 g) cake flour
  8. 1 tbsp cocoa powder
  9. pinch of salt
  10. - Passion fruit cremoso -
  11. ½ cup (113 g) passion fruit puree
  12. 1/3 cup (75 g) water
  13. 3 medium whole eggs (150 g)
  14. ½ cup + 1 tbsp (112.5 g) superfine granulated sugar
  15. seeds from ½ vanilla pod
  16. 5.5 tbsp (75 g) soft unsalted butter
  17. 2.55 g gelatin sheets 200 bloom (0.5%)
  18. - Light chocolate mousse -
  19. 2/3 cup (150 g) whole fat milk
  20. 7 oz (200 g) dark chocolate, 60%
  21. 3 g gelatin sheets 200 bloom (0.46%)
  22. 1 1/3 cups (295 g) whipping cream
  23. - Dark chocolate mirror glaze -
  24. ¾ cup (150 g) superfine granulated sugar
  25. 5.5 oz (150 g) glucose syrup
  26. 1/3 cup + 1 tbsp (80 g) water
  27. 3.5 oz (100 g) sweetened condensed milk
  28. 5.5 oz (150 g) dark chocolate 70%
  29. 9 g gelatin sheets 200 blooms (1.43%)
  1. - Brownies -
  2. Line the bottom and sides of an 8-inch/20 cm square pan with parchment paper and set aside.
  3. Heat fan oven 340F - 170°C.
  4. Ina small sauce pan, heat whole eggs, yolks with sugar until 115F-45°C, whisking constantly.
  5. In the bowl of a stand mixer, whisk the mixture until soft and foamy.
  6. Meanwhile, melt chocolate with butter.
  7. While the motor is running, pour the mixture chocolate/butter in the bowl and whisk to combine.
  8. Then with a rubber spatula, mix in flour sifted with cocoa powder and salt.
  9. Pour the mixture into the prepared pan and bake for 25 minutes.
  10. Let completely cool before removing the cake from the pan.
  11. With a serrated knife, trim the top (to get the brownies 2 cm thick),cut a 7-inch/18 cm square and freeze.
  12. - Passion fruit cremoso -
  13. Line the bottom of a 7-inch/18 cm square pastry ring with clingfilm and set aside.
  14. Soak gelatin sheets in cold water.
  15. In a bowl mix eggs with sugar, just to combine.
  16. In a small saucepan, heat water, passion fruit puree and vanilla seeds.
  17. Pour the mixture over eggs-sugar, return to the sauce pan and cook over moderate heat, stirring constantly,
  18. until the mixture reaches 179.5 F - 82°C.
  19. Remove from the haet, add wringed gelatin sheets and stir to melt.
  20. Quickly cool the mixture to 105F - 40°C.
  21. Add butter and blend to get a smooth and silky mixture
  22. Reserve a coffee cup of cremoso and pour the remaining mixture in the prepared square ring
  23. (I mean, you will need all the cremoso, less a coffee cup).
  24. Freeze.
  25. - Light chocolate mousse -
  26. Soak gelatin sheets in cold water.
  27. Melt chocolate.
  28. Heat milk until 125F - 50°C.
  29. Remove from the stove, add wringed gelatin sheets and mix to dissolve gelatin sheets completely.
  30. Gradually pour milk on melted chocolate and mix quickly to combine, until you get a smooth and glossy mixture.
  31. When the mixture reaches 100F - 38°C (absolutely not under 95F - 35°C) gently add whipped cream.
  32. - Dark chocolate mirror glaze -
  33. Soak gelatin sheets in cold water.
  34. In a medium saucepan bring 218°F-103°C water, sugar and glucose syrup.
  35. Remove from the stove, add condensed milk and mix to combine.
  36. When the temperature of the mixture reaches 150F - 65°C, add chopped chocolate and wringed gelatin sheets.
  37. Blend the mixture with a hand blender to combine.
  38. Pass the mixture through a fine-mesh sieve, twice or 3 times to remove bubbles.
  39. Cover with plastic wrap and refrigerate overnight.
  40. - To assemble -
  41. Line the bottom of a 7 inch x 2 inch /18 cm x 5 cm. square pastry ring with clingfilm and with acectate sheets inside and set aside.
  42. On the bottom of the pastry ring, insert the frozen brownies and pour a layer of chocolate mousse, ¼ inch-0,5 cm thick
  43. Let set for 10 minutes in the freezer.
  44. Insert the frozen passion fruit cremoso.
  45. Pour the remaining mousse over the cremoso and smooth the top with a palette knife.
  46. Freeze.
  47. - To serve -
  48. The day ahead, or 12 hours before serving, remove the dessert from the freezer, remove the mould and place the cake on a rack.
  49. Heat the glaze to 115F - 40°C and glaze the cake.
  50. Wait some seconds, then clean the edges.and using a spatula, lay gently the entremet on a serving plate.
  51. Garnish as you prefer, refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).
  1. Brownies: I prefer to freeze, because it is easier to handle, but you can prepare the dessert, even if you do not freeze.
  2. Recipe adapted by Lorraine Pascale.
  3. Mousse: you will have 4.5 oz - 120 g leftovers, but you can use for decorations.
  4. Glaze: the amount of the glaze is perfect for this cake, but I suggest to prepare more, so that you can glaze the cake in a single step.
Cooking me softly
Choco passion 3

Choco passion 1

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