Charlotte of Passion Fruit and White Chocolate

Chocolate mousse:

Melt the cooking chocolate in a bain-marie, beat the egg and yolk with 1 tbsp. sugar until creamy, fold in the cooking chocolate and the gelatine dissolved in rum. Fold in whipped cream, fill 6 cm ø ramekins halfway with mousse, set aside to cool.

Passion fruit cream:

Heat part of the passion fruit juice with 60 g sugar, add the Cointreau and the dissolved gelatine, mix with the remaining passion fruit juice, cool. Whip the egg whites with the remaining sugar until stiff, mix with the fruit mixture and the whipped cream. Fill the passion fruit cream on top of the chocolate mousse in the ramekins and set aside to cool.

Passion fruit jelly:

Heat passion fruit juice, wine and liqueur sugar, add soaked gelatin, cool and coat the top of the charlottes with it.

Tip: Feel free to use better chocolate – the more delicious the result!

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