Passionate Chocolate Mousse With Coconut and Fruity Marshmallow Gratin

A community recipe by PartyDelicious

Not tested or verified by Nigella.com

Introduction

A lovely dessert for you who is a true sweet tooth and also for you who enjoy something which is delightful and refreshing.

Passionate Chocolate Mousse With Coconut and Fruity Marshmallow Gratin

Ingredients

Serves: 4

Metric Cups

For the Chocolate Mousse

150 grams white chocolate with coconut
2 tablespoons sugar
3 egg yolks
3 passionfruit
400 millilitres whipping cream

For the Fruity Marshmallow Gratin

gram mixed fruit (fresh or frozen - or fresh berries)
gram white chocolate (grated)
gram mini marshmallows (or trimmed marshmallows)

For the Chocolate Mousse

5⅓ ounces white chocolate with coconut
2 tablespoons sugar
3 egg yolks
3 passionfruit
14 fluid ounces heavy cream

For the Fruity Marshmallow Gratin

gram mixed fruit (fresh or frozen - or fresh berries)
gram white chocolate (grated)
gram mini marshmallows (or trimmed marshmallows)

Method

Passionate Chocolate Mousse With Coconut and Fruity Marshmallow Gratin is a community recipe submitted by PartyDelicious and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Melt the chocolate with the sugar over a water bath. Allow to cool for a few minutes. Whisk in the egg yolks.
Cut the passion fruits and scrape out their flesh. Impuls Mix the fruit flesh very easy to kernels burst. Strain the seeds through a fine-grained sil.
Whip the cream fluffy but not too hard. Turn down the passion fruit juice and chocolate into the cream.
Pour the mousse into molds and let it set in refrigerator at least 4 h before serving.

Fruity Marshmallow Gratin

Cut the fruit into large chunks and place them in a butter and coconut-covered ovenproof dish.
Sprinkle with white chocolate and a few handfuls of marshmallows.
Bake at 225 Celsius for about 15 minutes.

Melt the chocolate with the sugar over a water bath. Allow to cool for a few minutes. Whisk in the egg yolks.
Cut the passion fruits and scrape out their flesh. Impuls Mix the fruit flesh very easy to kernels burst. Strain the seeds through a fine-grained sil.
Whip the cream fluffy but not too hard. Turn down the passion fruit juice and chocolate into the cream.
Pour the mousse into molds and let it set in refrigerator at least 4 h before serving.

Fruity Marshmallow Gratin

Cut the fruit into large chunks and place them in a butter and coconut-covered ovenproof dish.
Sprinkle with white chocolate and a few handfuls of marshmallows.
Bake at 225 Celsius for about 15 minutes.