The idea for this dessert started with 4 passion fruits lying in my fruit basket. I just love passion fruit with dark chocolate so I looked for a way to associate the two in a different fashion than just having a coulis around a chocolate cake. Then I watched this Mexican cooking program where the chef was making a passion fruit and citrus jelly. My dessert idea started to take shape. I must say that this 3 layered parfait is divine. The white chocolate base contrasts nicely with the dark chocolate mousse and adds texture to it. The Passion fruit and orange jelly just bring the right zing to the very rich and sweet chocolate and also a touch of lightness.
For 6 ramequins or muffin silicone moulds
Passion fruit and orange jelly
2 oranges, juiced
4 passion fruits
2 gelatine leaves
200g dark chocolate
1tsp instant coffee
White chocolate base
130g white chocolate
- Soak the gelatine in cold water
- Put the water and sugar in the TM bowl and cook 5 min/100C/speed 1.
- Meanwhile, scoop the passion fruit seeds with a spoon and sieve them through to get the juice (you can reserve the seeds for decoration).
- Add the orange juice (the total juice should be about 160g when weighed on the Thermomix scale).
- Add the squeezed gelatine to the hot water syrup and mix 15 sec/speed 4.
- Pour over the fruit juice and mix well.
- Pour about 1/2 cm height into the bottom of silicone muffin moulds. You can also use ramequins, in this case, line them with cling film. Cut the strawberry into 6 slices and place one slice in each mould. Freeze.
- Make the chocolate mousse: clean and dry the bowl. Put 50g sugar and blitz 15 sec/speed 9. Tip out and reserve.
- Add the chocolate chunks and mix 10 sec/speed 8, add a teaspoon of instant coffee, then cook for 3 min/50C/speed 2.
- Add 4 egg yolks and the sugar and mix 15 sec/speed 3.
- Tip out in a bowl and clean thoroughly the bowl with soapy water. Dry the bowl.
- Place the butterfly whisk and the 4 egg whites in the bowl and whisk for 4 min/37C/speed 3, measuring cup OFF.
- Add one heaped tablespoon of egg whites into the chocolate mixture and mix together quite vigorously to relax the chocolate mixture.
- Then, gently fold the remaining egg whites.
- Spoon into the muffin moulds/ramequins leaving about 1/2 cm from the top. Freeze.
- Finally, melt the white chocolate in a clean TM bowl for about 5 min/50C/speed 1 (if the chocolate chunks are large, first blitz 10 sec/speed 6 before melting) or until the chocolate is melted.
- Spread on top of the mousse with a spatula. Freeze for 4 hours or overnight.
- Unmould the parfaits on a serving plate and leave to thaw in the fridge for 3 hours before eating.