Indulge in a dessert that's a stunning as it is scrumptious! Savour the tropical tang of passion fruit and mango wrapped in a light chocolate mousse and cocooned in a glossy milk chocolate shell. Serve atop a crispy fruit and feuilletine base for a delectable dessert that all will enjoy.
Mango and passion fruit insert
Ingredients250g Leonce Blanc passion fruit puree 150g stock syrup | MethodBlend all ingredients together with a hand blender. Leave to allow to hydrate for a minimum of 30 minutes. Blend again to achieve a smooth and glossy finish. Freeze in small sphere mould for mousse inserts. |
Dark chocolate mousse
Ingredients250g milk 10g Sosa Instangel 280g Belcolade 70.5% dark chocolate 500g whipping cream | MethodHeat the milk and add the Instangel. Gradually combine the hot milk with the melted chocolate, taking care to form a completely smooth emulsion. Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is at 105°F (40°C), combine with the whipping cream, which has been whipped until it has the texture of a mousse. |
Passion fruit and mango feuilletine base
Ingredients20g Sosa crispy passion fruit pieces 150g DGF Industries Paillete feuilletine | MethodBlitz the crispy fruit pieces and feuilletine lightly to create a finer crumb. Melt the chocolate and cocoa butter and combine to 30°C. Mix with the crumb mixture and form into desired shape. |
Assembly
Ingredients | MethodCreate the shells. Make the passion fruit and mango insert and freeze (keep some mixture back for plating). Make the mousse and pipe into shells, place insert in the centre of mousse and allow the mousse to set. Once set gently heat one side of the shell and seal to halves together. Use the feuilletine blend to create bases for the eggs to stand on. Stand the egg on a feuilletine base and decorate with gold cake drip. |
