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.
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