Chocolate Mousse with Passion Fruit Curd

The dessert for our Champagne dinner party is a chocolate trifle with passion fruit, but we’re simplifying it for you at home. Julia Child’s recipe for chocolate mousse is perfect, and unless we’re making our own recipe for Pot de Crème, it’s our go-to — and a recipe to master. The tart acidity of the curd balances the richness and fat content of the mousse.

Chocolate Mousse with Passion Fruit Curd
serves 6-8

shopping list —

for Julia Child’s chocolate mousse —

• 4 egg yolks

• 3/4 cup granulated sugar

• 3/4 cup orange liqueur

• 6 oz manjari chocolate

• 4 tbsp strong coffee

• 6 oz unsalted butter, softened

• 4 egg whites

• 1 tbsp granulated sugar

• pinch of salt

for the passion fruit curd —

• 200 grams passion fruit Perfect Puree

• 9 each whole eggs

• 300 grams cream

• 400 grams sugar

• 5 grams salt

• 1 ea egg yolk

• 2 grams vanilla extract

• 4 ea gelatin sheets, bloomed

equipment —

• 4 mixing bowls

• whisk or hand beater with whisk attachment

• double boiler or pot of water that will fit a mixing bowl

• ice bath

• dessert glasses or ramekins

steps —

for the chocolate mousse —

1. Bring a pot of water to a low simmer.

2. Beat the egg yolks and sugar together until the mixture is thick, pale yellow, and ribbons. Beat in the passion fruit liqueur.

3. Set the mixing bowl over the simmering water (the bottom of the bowl shouldn’t touch the water) and continue to beat or whisk for 3-4 minutes until it’s foamy but not quite hot to the touch.

4. Transfer the bowl to an ice bath and whisk until the mixture is cool and forms ribbons. Remove from the ice bath.

5. In a separate bowl, melt the chocolate and coffee over hot water. Remove from the heat and beat in the butter a little at a time to make a smooth cream.

6. Beat the chocolate into the egg yolks and sugar.

7. In yet another bowl, beat the egg whites and salt until soft peaks are formed. Sprinkle in the sugar and beat until stiff peaks.

8. Fold a quarter of the egg whites into the chocolate mixture. Keep gradually adding the egg white until combined, but make sure you don’t over mix to deflate the mixture.

9. Divide into dessert glasses or ramekins. Refrigerate for at least 2 hours or overnight.

for the passion fruit curd —

1. In a mixing bowl, mix the passion fruit puree, whole eggs, cream, sugar, salt, egg yolk, and vanilla extract.

2. Over simmering water, whisk the mixture continuously until the temperature reaches between 170º-180ºF.

3. Add the bloomed gelatin to the curd.

4. Cool in an ice bath, whisking often until cool.

5. When the chocolate mousse is set, pour a layer of the curd over top. Allow to cool for at least another 2 hours.