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Chocolate pavé with passion fruit mousse
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
1 servings
Douglas Nascimento
@douglasssantana- Ingredients
- Recipe
- Sour cream3 unit(s)
- Canned condensed milk1 unit(s)
- Passion Fruit Juice Concentrate395 ml
- Dark chocolate bar2 unit(s)
- Maizena Biscuit Pack1 unit(s)
- Starting with the passion fruit mousse, it can be made with the pulp of the fruit or the concentrated juice, around 5 passion fruit for 1 can of condensed milk.
- Place the passion fruit in a blender and blend until liquid. After that, strain so that only the juice remains.
- Then put the cream, condensed milk and passion fruit juice in the blender. All with the measure of the can of condensed milk.
- Beat well for around 3 to 5 minutes.
- Place a thin layer of the mousse on the platter and then the biscuit.
- And keep alternating until you run out of mousse and biscuit.
- Then put it in the fridge for around 2 hours.
- For the ganache, melt the chocolate in a bain-marie (180 g)
- And mix with the rest of the leftover cream.
- Return with the pavé and place a generous layer of ganache, spread and serve! The ganache has to be cold before you put it on.
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