Passion Fruit Mousse With Chocolate

Tropical fruit makes creamy desserts so much yummier.


  • 1 1/4 cups heavy cream, room temperature + 1 3/4 cups heavy cream, heated
  • 1 can sweetened condensed milk
  • 1 cup passion fruit juice concentrate
  • Pulp of four passion fruits
  • 2/3 cup sugar
  • 1/4 cup water
  • 13 ounces (3 bars) dark chocolate, chopped


  1. In a blender, beat the heavy cream, condensed milk and juice until well blended. Set aside.
  2. In a saucepan over low heat, mix the passion fruit pulp with the sugar and water, cooking until it becomes a thin syrup. Set aside.
  3. Place the chopped dark chocolate in a bowl and add the heated thick cream, mixing well. Set aside.
  4. In a serving dish, spread a layer of chocolate cream and another of passion fruit mousse.
  5. Refrigerate for 4 hours before serving.
  6. Serve with the passion fruit syrup poured over the mousse.