Chocolate and passion fruit

Chris Zammit

Chris Zammit

16th June 2016
Chris Zammit

Chocolate and passion fruit

Chocolate and passion fruit recipe


  • Chocolate mousse
  • 168 heavy cream
  • 168 whole milk
  • 84g yolks
  • 56g granulated sugar
  • 1 vanilla bean
  • 3 silver gelatine sheets
  • 700g dark chocolate
  • 588g whipped cream
  • Passion fruit cremeux
  • 200g yolks
  • 125g large eggs
  • 215 granulated sugar
  • 300g passion fruit puree
  • 2.5 silver gelatine sheets
  • 250g unsalted butter softened
  • Chocolate graham cracker base
  • 680g unsalted butter
  • 280g brown sugar
  • 244g granulated sugar
  • 84g honey
  • 310g all purpose flour
  • 280g cake flour
  • 280g wheat flour
  • 5g salt
  • 11g baking soda
  • 80g cocoa powder
  • 560g graham cracker crumbs
  • 224g unsalted butter melted
  • Dark chocolate ganache
  • 212g dark chocolate chopped
  • 252g heavy cream
  • 70g unsalted butter
  • Yellow Spray
  • 200g white chocolate
  • 200g cocoa butter
  • 3g yellow fat soluble colour


Chocolate mousse:
Soak gelatine in ice water until softened. Squeeze out excess water and set aside. Boil cream, vanilla and milk. Whisk egg yolk and sugar in a bowl and slowly add hot liquid to temper. Add gelatine and pour over the chocolate. Whisk to emulsify and leave to cool. Fold in whipped cream.
Passion fruit cremeux:
Soak gelatine in ice cold water until softened. Cook yolks, eggs , sugar and puree to 85˚c whisking constantly till thickened. Remove from heat and stir in the gelatine and butter to dissolve. Cover with plastic wrap and refrigerate until cool.
Chocolate graham cracker base:
Cream butter, sugar and honey together . in a separate bowl, combine all dry ingredients . beat dry ingredients into butter mixture until smooth. Roll out between two sheets of parchment to 1/8 inch thick and bake on a full baking sheet until golden brown and firm. Cool completely before grinding in a food processor into crumbs.
560g graham cracker crumbs
224g unsalted butter melted
Preheat oven to 163˚C. Combine crumbs and butter.
Press in a metal ring mould and bake. Set aside and cool.
Dark chocolate ganache:
Melt chocolate over double boiler. Bring cream to the boil. Pour third of the cream into chocolate and whisk. Repeat until all of the cream in incorporated with a hand blender, then mix in butter. Pipe in a long tube and leave to set. Once set, roll in roasted hazelnuts. Refrigerate for 1 hour.

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