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.


Created by
  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium

Passion fruit crémeux

ingredients preparation
  • 100g
    passion fruit juice

Bring to the boil.

  • 30g
    egg yolks
  • 30g
    fine sugar

Make custard. Leave to cool.

  • 1leaf/leaves
  • 12g

Soak the gelatine in water and add.

  • 40g
    softened butter

Add and mix everything together.

Pour onto a baking sheet and cut into portions.

Chocolate sponge cake

ingredients preparation
  • 280g
    egg white
  • 150g

Beat together.

  • 220g
    egg yolks
  • 135g
    almond powder
  • 35g

Add and mix.

Bake at 190°C for 15-20 minutes.

Milk chocolate mousse

ingredients preparation
  • 250g
  • 130g
    egg yolks

Add and leave to cool to 30°C.

  • 500g

Melt and add.

  • 1000g
    whipping cream

Whip and fold in.

This recipe was created with an IBC mould (ref. E01 011 VIERKRON6).

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