James Martin - Baked Chocolate Mousse With Passionfruit

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in spring-bottomed cake tin with a removable base.
  • Melt the chocolate and butter in a bowl over simmering water.
  • Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale.
  • Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites.
  • Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder.
  • To make the passion fruit mousse, beat all ingredients together in a bowl until firm and serve.
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