Tropical fruit makes creamy desserts so much yummier.
Ingredients
- 1 ¼ cups heavy cream, room temperature + 1 ¾ cups heavy cream, heated
- 1 can sweetened condensed milk
- 1 cup passion fruit juice concentrate
- Pulp of 4 passion fruits
- ⅔ cup sugar
- ¼ cup water
- 13 oz (3 bars) dark chocolate, chopped
Directions
- 1In a blender, beat the heavy cream, condensed milk and juice until well blended. Set aside.
- 2In a sauce pan over low heat, mix the passion fruit pulp with the sugar and water, cooking until it becomes a thin syrup. Set aside.
- 3Place the chopped dark chocolate in a bowl and add the heated thick cream, mixing well. Set aside.
- 4In a serving dish, spread a layer of chocolate cream and another of passion fruit mousse.
- 5Refrigerate for 4 hours before serving.
- 6Serve with the passion fruit syrup poured over the mousse.
