Passion Fruit Chocolate Mousse

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Passion Fruit Chocolate Mousse with Itakuja and Passion Fruit Whipped Cream

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Mousse
Servings 5 six-ounce portions


  • Have ready four 6-oz (177 ml) glass ramekins, champagne flutes, or glasses. 


For the mousse:

  • 8 oz Itakuja Chocolate 230 grams
  • 6 tbsp unsalted butter 80 grams
  • 4 large eggs seperated
  • 2 tbsp granulated sugar 25 grams
  • 1 cup heavy cream 230 grams

For the passion fruit whipped cream:

  • 1 cup heavy cream 230 grams
  • 3 tbsp confectioners’ sugar 17 grams
  • 1/2 cup passion fruit juice
  • Fresh berries for serving
  • Chopped Itakuja for sprinkling


  • Place the chocolate and butter in a large heatproof bowl and microwave on high, in 30-second bursts, whisking after each, until smooth. Or create a makeshift double boiler and melt over medium-heat on the stovetop. Set aside to cool until just warm to the touch.
  • In the bowl of a stand mixer, fitted with the whisk attachment, or in a large mixing bowl and using a hand mixer, whisk the egg whites on medium speed until foamy. With the mixer still running, slowly sprinkle the sugar over the whites, and continue mixing on medium-high until soft peaks form. 
  • Once the chocolate and butter have cooled to warm, whisk in the egg yolks. And then very gently, fold in the whites.
  • Using the same bowl in which you whisked the whites, no need to clean it, whisk the cream on high speed until stiff peaks form. Gently fold the cream into the chocolate mixture.
  • Evenly transfer the mousse to the glass vessels of your choosing and place in the refrigerator until set, about 3 hours. 
  • Before serving, make the whipped cream. Combine all of the ingredients in the bowl of a stand mixer and using the whisk attachment, or in a large mixing bowl and using a hand mixer, whisk on medium-high speed until soft peaks form. The recipe makes more cream than you will need, but it is delicious and can be served along side the mousse for those who like extra. 
  • Serve the mousse with dollops of whipped cream and fresh berries.

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