Raspberry Passion Fruit White Chocolate Mousse

I don't often reach out for desserts and more importantly I don't prefer white chocolate as it is too sweet.When browsing through Nigella's website another beautiful dessert caught my eye. It had chocolate and fruits, can be served as small individual portions, very easy to make, not too many ingredients and very colourful.

More importantly it had the two of my most favourite fruits in it- raspberries and passion fruit. So I though...Why not give it a try??????

I absolutely love passion fruit. Even when I visit Body Shop, I go for creams which has the aroma of passion fruit and papaya...... Yes, I know, I am a weirdo...!!!!!

The original recipe serves 8-10 individual portions. I didn't want to make so much and let most of it go for a waste without being consumed. I reduced the proportions just enough to make 2- 3 individual servings....

For the original recipe,visit the following link: White Chocolate and Passionfruit Mousse

White chocolate drops: 100gms.
Eggs [medium]: 2.
Passion fruits: 4.
Raspberries: 1-2 handfuls [depending on the size of your serving bowl/cups]

Note: I used only one yolk for this recipe..... If you are comfortable u can use both the yolks.....

1.Seperate the egg whites and yolk.
2.Whisk the egg white until stiff.
3.Place a pan with water filled to 1/4 level and simmer.

4.Place a heat proof bowl with the chocolate drops and melt the chocolate. Cool completely.
5.Meanwhile scoop out the flesh of the passion fruits and keep aside. Reserve 1-2 tbsp of the fruit for garnish. Line the base of the bowl/cups that u r going to serve the dessert.
6.Lightly beat the egg yolk and add to the melted chocolate. Mix gently along with the scooped out flesh of the passion fruits.

7.Add this to the whipped egg white and gently fold everything together.
8.Mix 3/4 of the passion fruit flesh into the chocolate egg mix.
9.Scoop the mix and fill the cups until 3/4 full. Chill for 2 hrs.

When serving, top with the reserve passion fruit and raspberries.

Note: No need to sieve the passion fruit to seperate the seeds and the juice. The melted chocolate must be completely cool when mixing with the egg yolk. Otherwise it would curdle [that's what happened to me when I made it the first time].
         Even when the chocolate is completely cooled, it might appear to become thick and somewhat semisolid- don't worry. When u fold with the egg white it would ease out. Even if it does become a little thick, the end result is tasty.
 
Sharing this with Seasonal Sundays 

Entry for " Forever Nigella" event happening in Sarah's  Maisoncupcake.com
 

Sending this to "Best western Dessert" event by Priya Mahadeven of Priyas now serving.blogspot.com

Linked to "Sweets for Saturday" happening in Sweet as Sugar Cookies.blogspot.com

Enjoy.....

Scribbled by Reva