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Passionate Chocolate Mousse With Coconut and Fruity Marshmallow Gratin

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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

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 ounce 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.
  • Tell us what you think