Chocolate mousse and passion fruit tart
- March 2016
- Serves 12-16
- Hands-on time 50 min, plus chilling
A rich mousse, silky ganache and chocolate Oreo case makes up, what must be the most decadent dessert around.
- 36.6g (21.6g saturated)
- 44g (34.7g sugars)
To prevent the mousse mixture from splitting when you add the egg yolks and passion fruit at the end of step 2, make sure the melted chocolate mixture has cooled completely. If it splits, whisk in some of the cold, unwhipped cream. It may look grainy but it will come good in the fridge.
If you have a blowtorch, you can briefly run it over the top of the finished tart to give it a professional-looking glaze.
This will happily sit in the fridge overnight. Bring to room temperature before serving.
Passion fruit are at their ripest when their skins have turned wrinkly.
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