8 Serves
100 Mins
Prepare the passion fruit insert by heating the passion fruit pulp in a saucepan and setting it with gelatin, then pour into a small mold and freeze until solid.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
21 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
262 mg / 4,700 mgSodium
145 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
36 g / 50 gSaturated Fat
2 g / 20 gCholesterol
10 mg / 300 mgCaffeine
15 mgNet Carbs
39 gAlcohol
0 g
Prepare the chocolate mousse by melting the dark chocolate and folding it into whipped cream, then pour half into the silicone mold.
Place the frozen passion fruit insert into the center of the mousse and cover with the remaining chocolate mousse, smoothing the top with an offset spatula.
Freeze the entire entremet for at least 40 minutes until completely set before unmolding and applying a chocolate glaze.
3
g50
g10
g
