Mousse Au Chocolate with Passion Fruit Jelly on Hip

5 from 4 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 352 kcal


  • 450 g Belgian chocolate
  • 3 Pc. Eggs
  • 3 Pc. Egg yolk
  • 1 liter Cream
  • 500 ml Passion fruit puree
  • 3 packet Agar-agar
  • 3 tbsp Sugar
  • 3 Pc. Egg Whites
  • 110 g Sugar
  • 110 g Butter
  • 50 g Flour
  • 50 g Ground almonds
  • 10 g Sliced ​​almonds
  • 50 g Berry mix


  • Melt the chocolate over the water bath and at the same time beat the eggs over a water bath until frothy. Pour the chocolate into the egg mixture and stir, then fold in the whipped cream and chill. Bring passion fruit puree with agar agar and sugar to the boil and then chill.
  • Mix the butter and sugar until foamy, then add the egg white and continue stirring. Add the flour and almonds and stir well. Then spread the dough thinly on baking paper and place in the oven at 160 degrees Celsius for about 10 minutes.


Serving: 100gCalories: 352kcalCarbohydrates: 30.2gProtein: 3.5gFat: 24.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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