White Chocolate and Passionfruit Mousse


300g white chocolate

6 large eggs (separated)

10 passionfruit

250g blueberries (125g for garnish, 125g for the mouse)

300g raspberries

mint, to garnish

icing sugar, for dusting


Break the chocolate into pieces and melt in a bowl over a pan of simmering water. Set the bowl aside, and let the chocolate cool a little.

Beat the egg whites until stiff and mix the egg yolks into the cooled chocolate. Cut the passionfruit in half and scoop the juice, pulp, seeds, into the yolk and chocolate mixture. Fold in the egg whites a little at a time, until completely incorporated.

Line the bottom of either a big glass bowl or 8 – 10 small glasses with a layer of blueberries. Pour over the mousse and leave for a couple of hours to set in the fridge.

Garnish with raspberries, blueberries, mint and a dusting of icing sugar.