Passion Fruit Mousse Truffle
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- Chocolate bar | 300 g
- Sour cream | 3 can(s)
- Boiling water | 1 cup
- Passion Fruit Jelly | 1 unit(s)
- Concentrated juice or passion fruit pulp | 1 cup
- Milk powder | 2 cup
- GANACHE: Melt the chocolate and add 1 cream. Mix until smooth. Make drawings with the ganache in the container chosen to serve (I used a cup). Reserve the rest of the ganache.
- In the blender, beat the gelatin with the cup of boiling water for 1 minute. Then add the other ingredients and beat until well blended. Pour into the container decorated with ganache. Then with a spoon truffle the mousse. Turn the spoon twice. Truffle as much as you like. Take it to freeze.
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