Baked Chocolate Mousse with Passion Fruit
300g Dark bitter chocolate
150g Unsalted butter
50g Caster sugar
For the Passion Fruit Mousse:
50ml Double cream
3tbsp Icing sugar
3 Passion Fruit (pulp)
To make the mousse put everything into a bowl and beat until firm
Sprigs of mint
For more recipes visit: www.jamesmartinchef.co.uk
The Denby China Large Platter is perfect for serving this dish.
- Line the base and sides of a 20cm spring-bottomed cake tin with greaseproof paper and set the oven to 180C. Melt the chocolate and butter in a metal bowl over a pan of simmering water.
- Separate the eggs and whisk the yolks with 2 tablespoons of the sugar. Stir in the melted chocolate and mix well. Beat the egg whites with the remaining sugar until very stiff, quickly fold one-third of the whites into the chocolate mix, then gently fold in the remainder and pour the mix into the cake tin.
- Place on the middle shelf of the oven and bake for 20 minutes. Remove from the oven and leave to cool slightly.
- Transfer to your James Martin Large Triangular Plate to serve accompanied by the Passion Fruit Mousse and garnished with a sprig of mint, some icing sugar, some cocoa powder and a swirl of raspberry sauce.