Mango and Passion Fruit White Chocolate Mousse



Standard Supplier 6th June 2016

Mango and Passion Fruit White Chocolate Mousse

Food on the Go Desserts by Beverley Dunkley Head of The UK CHOCOLATE ACADEMY™ center


  • • 225g Eggs
  • • 145g Passion Fruit Puree
  • • 500g Mango Fruit Puree
  • • 95g Caster Sugar
  • • 35g Cream Powder
  • • 306g Callebaut Finest Belgian White ChocolateW2NV
  • • 45g Callebaut Mycryo Cocoa Butter (NCB-HD706-W44)
  • • 637g Whipped cream


• Make a crème Patisserie with the passion fruit puree, eggs, sugar and cream powder
• Pour the warm crème patisserie onto the white chocolate and mycryo cocoa butter
• Blend the mix at 35’C, then fold through the semi whipped cream

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