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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 4 passion fruits
2/3 cup sugar
1/4 cup water
13 ounces (3 bars) dark chocolate, chopped
Let's get Cooking...
In a blender, beat the heavy cream, condensed milk and juice until well blended. Set aside.
In a sauce pan over low heat, mix the passion fruit pulp with the sugar and water, cooking until it becomes a thin syrup. Set aside.
Place the chopped dark chocolate in a bowl and add the heated thick cream, mixing well. Set aside.
In a serving dish, spread a layer of chocolate cream and another of passion fruit mousse.
Refrigerate for 4 hours before serving.
Serve with the passion fruit syrup poured over the mousse.
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