White chocolate mousse with passion fruit

Bill Granger's rich and creamy white chocolate mousse is topped with tart passion fruit, it is an easy make ahead dessert
By Bill Granger
White chocolate mousse with passion fruit
  • Rating:
  • Serves: 8
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes plus 4 hrs for chilling
  • Effort: easy


  • 250 g good quality white chocolate
  • 80 ml milk
  • 1 tsp natural vanilla extract
  • 3 eggs, separated
  • 375 ml double cream
  • 6 tbsp pulp from passion fruit, you'll need around 3 passion fruit


1. Put 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. Allow to cool for 5 minutes.

2. Add the egg yolks to the melted chocolate, beating well after each addition.

3. Whip the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.

4. Whisk the egg whites in a large, clean, dry bowl until soft peaks form. Using a large metal spoon, fold through the chocolate mixture in 2 batches.

5. Divide the mousse between ramekins, glasses or small bowls. Cover and chill for 3-4 hours, or until set. Remove from refrigerator and spoon the passion fruit on top of the mousse just before serving.

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