Ingredients
- 200 g / 7,05 oz white chocolate
- 10 cl / 3,38 fl oz whipping cream
- 1 tablespoon sugar
- 4 egg whites
- 3 to 6 passion fruits (depending on size)
Preparation
Cut the chocolate into pieces and melt with the liquid cream in a water bath. Stir occasionally until the mixture is smooth.
Remove from the heat and leave to cool. Meanwhile, beat the egg whites with the sugar until stiff.
Gently fold the warmed chocolate into the egg whites, using a flexible spatula and lifting the mixture from bottom to top to prevent the egg whites from falling.
When the mixture is smooth, pour into glasses and leave in the fridge for at least 3 hours.
Before serving, scoop a passion fruit (or half a passion fruit if it is large) over each white chocolate mousse. You can add other fruits such as raspberries or blueberries to add even more acidity.
