White Chocolate Mousse Recipe
Ingredients
180 g white chocolate
6 eggs
30 g sugar
3 passion fruits
Preparation
Beat the egg whites until stiff, gradually adding the sugar and set aside.
Melt the white chocolate in a bain-marie.
Beat the egg yolks lightly and pass them through a sieve, add to the chocolate in a bain-marie and mix for 1 minute.
Add the egg whites to the chocolate mixture in small portions, mixing well with a spatula between each addition.
Once all the egg whites are mixed, refrigerate for at least two hours before serving. Add the passion fruit pulp to the mousse to taste when serving.
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