Passion fruit and milk chocolate Easter delight
Easter calls for chocolate. In this dessert, Marc Ducobu incorporates a milk chocolate mousse made with a very caramelly milk chocolate. A passion fruit insert in the center adds sweet and sour fruity notes that freshen the palate.
Recipe
Passion fruit crémeux
| ingredients | preparation |
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Bring to the boil. |
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Make custard. Leave to cool. |
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Soak the gelatine in water and add. |
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Add and mix everything together. |
Pour onto a baking sheet and cut into portions. |
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Chocolate sponge cake
| ingredients | preparation |
|---|---|
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Beat together. |
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Add and mix. |
Bake at 190°C for 15-20 minutes. |
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Milk chocolate mousse
| ingredients | preparation |
|---|---|
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Add and leave to cool to 30°C. |
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Melt and add. |
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Whip and fold in. |
This recipe was created with an IBC mould (ref. E01 011 VIERKRON6). |
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