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Passion Fruit & White Chocolate Mousse

Servings 4


  • 150 ml double cream
  • 100 g white chocolate
  • 3 tbsp In A Pickle Passion Fruit Curd
  • 2 eggs
  • 2 tbsp icing sugar
  • Fresh passion fruit and raspberries, to decorate (optional)


  • Break up the chocolate and place in a bowl with 30ml of the cream and the In A Pickle Passion Fruit Curd. Give it all a good stir, then microwave in thirty second bursts, stirring each time, until melted and smoothly combined ? you may only need to microwave it once or twice.
  • Separate the eggs, and whisk the yolks until pale yellow and foamy. Beat in the melted chocolate mixture a little bit at a time.
  • Whisk the remaining 130ml cream until soft peaks form, and then beat into the chocolate mixture.
  • Whisk the reserved egg whites until stiff, and then add the icing sugar and beat again until smooth and very shiny. Carefully fold into the chocolate mixture ? it?s really important that you fold rather than just stirring, so that you keep all the air bubbles intact. This makes for a really light and fluffy mousse.
  • Pour into four glasses and place in the fridge to set for at least 3 hours. To serve, top with fresh passion fruit and raspberries.