Passion fruit and white chocolate mousse
Makes: 10; they’re so little you might like to serve 2 per person
Prep time: 20 minsTotal time: 
This recipe contains raw eggs. / Recipe photograph by Dan Jones
Passion fruit and white chocolate mousse
Makes: 10; they’re so little you might like to serve 2 per person
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
100Kcal
Fat
8gr
Saturates
5gr
Carbs
5gr
Sugars
5gr
Fibre
0gr
Protein
2gr
Salt
0gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 5 passion fruit
- 50g white chocolate, finely chopped
- 50ml double cream, plus 4 tbsp for the top
- 1 medium egg, separated
- 1 tbsp sugar
Step by step
Get ahead
You can make these the day before. Top with the cream and passion fruit just before serving.
- Cut the passion fruit in half and scoop the pulp out into a bowl. Keep the shells and peel away the inside membranes. Stand the shells in egg cups so they are easy to fill. Press the pulp through a sieve into a bowl.
- Put the chocolate in a bowl over, but not touching, gently simmering water. Allow to melt, then remove from the heat and leave to cool for 5 minutes.
- Meanwhile, whip 50ml cream in a small bowl until it just holds its shape. Whisk the egg white in a clean, grease-free bowl until it forms stiff peaks. Add the sugar; whisk until shiny.
- Stir the egg yolk into the chocolate, then 3 tablespoons of passion fruit pulp; fold in the cream, then the egg white.
- Spoon the mixture into the passion fruit shells; chill in the fridge for at least 2 hours.
- Whip the remaining cream until slightly thickened, spoon a little on top of each mousse, making a slight dip in the centre. Just before serving, spoon on the remaining passion fruit pulp to resemble a yolk.
