Foolproof Passion Fruit Mousse with Chocolate Ganache

This creamy, dreamy dessert comes together in minutes and chills into a perfect make-ahead treat. The tangy passion fruit mousse is beautifully balanced by a rich, dark chocolate topping.

Yield: 10-12 servings
Prep time: 20 minutes
Chill time: 4+ hours (or overnight)

Ingredients

For the Passion Fruit Mousse:

• 3 cans (approx. 300g each) table cream (Brazilian "creme de leite" - see note below if substituting)

• 2 cans (14 oz / 395g each) sweetened condensed milk

• 2 packets (about 40g-50g each) passion fruit juice powder (suco em pó de maracujá) - or flavor of your choice (like lemon, strawberry, or mango)

For the Chocolate Ganache:

• 1 can (approx. 300g) table cream (creme de leite) or heavy cream

• 200g dark chocolate (55-70% cocoa), finely chopped (or use good-quality chocolate chips)

Optional Garnish:

• Fresh fruit slices (passion fruit pulp, strawberries, kiwi)

• Chocolate shavings or sprinkles

• Instructions

  1. Make the Mousse Base:

  • In a large blender, combine the 3 cans of table cream, the 2 cans of sweetened condensed milk, and the 2 packets of passion fruit powder.

  • Blend on high speed for 2-3 minutes, until the mixture is completely smooth, airy, and well combined.

  2. Assemble and Chill:

  • Pour the blended mousse into a large serving dish (like a 9x13-inch glass dish) or into individual glasses or bowls.

  • Tap the dish gently on the counter to remove any air bubbles.

  • Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.

  3. Make the Chocolate Ganache:

  • About 30 minutes before serving, prepare the ganache. Place the chopped dark chocolate in a medium heatproof bowl.

  • In a small saucepan, heat the can of table cream (or heavy cream) over medium heat until it just begins to simmer (small bubbles form around the edges). Do not let it boil vigorously.

  • Immediately pour the hot cream over the chopped chocolate. Let it sit for 1 minute without stirring.

  • Then, gently whisk the mixture from the center outwards until you have a smooth, shiny, and uniform ganache. Let it cool at room temperature for 10-15 minutes to thicken slightly.

  4. Finish and Serve:

  • Once the mousse is fully set and the ganache has cooled, pour or drizzle the ganache evenly over the top of the mousse.

  • Add your optional garnishes.

  • Serve chilled straight from the dish or glasses.

  • Chef's Tips & Crucial Notes

    • Creme de Leite / Table Cream: This is a key Brazilian ingredient. If you cannot find it, you can substitute:

      • For the Mousse: Use 2 ¼ cups (540ml) of heavy cream (35% fat), whipped to soft peaks, folded into the blended condensed milk and juice powder mixture. This will be lighter and fluffier.

      • For the Ganache: Use an equal amount (300ml) of heavy cream (35% fat). It will work perfectly.

    • Passion Fruit Powder: This is a common Brazilian product. If you can't find it, you can use:

      • 1 cup (240ml) of thawed, undiluted frozen passion fruit pulp (adjust condensed milk to 1 can if the mixture seems too thin).

      • Or, use fresh juice from about 6-8 passion fruits, strained. You may need to add a little extra sugar to taste.

    • Flavor Variations: The base recipe is a blank canvas! Swap the passion fruit powder for any other flavor you love: lemon, strawberry, mango, or even chocolate.

    • Texture: The mousse will be soft, creamy, and spoonable, not firm like a gelatin-based mousse. The chilling time is essential for it to hold its shape.

    • Make-Ahead Perfection: This dessert is ideal for making the day before a gathering. Add the ganache just a few hours before serving.

    Nutritional Information (Per Serving, Estimated)

    • Calories: ~420

    • Total Fat: 22g

    • Saturated Fat: 14g

    • Cholesterol: 65mg

    • Sodium: 120mg

    • Total Carbohydrates: 52g

    • Sugars: 48g

    • Protein: 7g

    Enjoy this wonderfully simple, creamy, and elegant foolproof weekend dessert!

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