CHOCOLATE MOUSSE, PASSIONFRUIT CREMEUX & HONEY MASCARPONE
Prep: 50 min | Cooking Time: 15 min |Resting Time Suggested: 24 hr.
| Serve: 4
|
A refined dessert layering dark chocolate mousse, vibrant passionfruit crémeux and a glossy cocoa glaze, finished with honey mascarpone, fresh raspberries and delicate herbal notes.
Chocolate Mousse
Ingredients
95 g dark chocolate
21 g milk
9 g egg yolk
5 g caster sugar
74 g fresh cream
Method
Melt the dark chocolate gently over a bain-marie.
Meanwhile, bring the milk to the boil. Whisk the egg yolk with the sugar in a bowl. Pour the hot milk over the yolk mixture, whisking continuously, then return to the saucepan and cook gently to form a light crème anglaise.
Remove the melted chocolate from the heat and incorporate the warm crème anglaise until smooth.
Whip the fresh cream to soft Chantilly peaks. Whisk a small portion of the whipped cream into the chocolate base to loosen it, then gently fold in the remaining cream using a silicone spatula.
Pipe the mousse into moulds and refrigerate until fully set.
Passionfruit Crémeux
Ingredients
0.25 g leaf gelatine
7 g egg yolk
10 g whole egg
9 g caster sugar
31 g passionfruit purée
13 g butter
Method
Hydrate the gelatine in cold water.
Blanch the egg yolk, whole egg and sugar together. Heat the passionfruit purée until just boiling, then pour half over the egg mixture while whisking.
Return everything to the saucepan and cook gently, whisking constantly, until it reaches a light boil. Remove from the heat, add the drained gelatine and butter, then whisk to emulsify.
Blend with a hand blender for 2–3 minutes until silky smooth. Pour into moulds and refrigerate for at least 2 hours.
Shiny Dark Chocolate Icing
Ingredients
0.3 g leaf gelatine
14 g water
12 g fresh cream
25 g caster sugar
12 g cocoa powder
Method
Hydrate the gelatine in cold water.
Bring the water, cream and sugar to the boil, stirring gently. Remove from the heat and add the drained gelatine and cocoa powder. Whisk until smooth.
Blend briefly with a hand blender to remove any lumps or air bubbles, then strain. Use warm.
Honey Mascarpone Cream
Ingredients
45 g fresh cream
45 g mascarpone
34 g honey
Method
Whip the fresh cream and mascarpone together until smooth and softly structured. Fold in the honey to finish.
To Finish
Complete the dish with fresh raspberries, lemon balm, and a light biscuit crumb for texture.
“Where deep chocolate meets brightness, balance and restraint.”
📜 A Bit of History
This dessert was created with Valentine’s Day in mind — not as an indulgence for excess, but as a quiet gesture of care.
Dark chocolate for depth and comfort, passionfruit for brightness and contrast, honey for softness and warmth. Each element is designed to balance the other, much like a relationship built on attention, restraint, and harmony.
It’s a dessert meant to be shared slowly, where every spoonful invites a pause rather than a rush.