Passion Chocolate Mousse with Peanut Praline

Ingredients

• 150 g Cocoa biscuits (type Petit Beurre or speculoos) (Finely crushed)
• 80 g Unsalted butter (Melted, slightly cooled)
• 200 g 70% dark chocolate (Cut into pieces)
• 150 g Milk chocolate (For the ganache and glaze)
• 120 g Passion fruit purée (No added sugar)
• 300 ml Heavy cream (Very cold)
• 4 pcs Eggs (Separate whites from yolks)
• 80 g Granulated sugar (Divided, 40 g for the whites, 40 g for the praline)
• 120 g Unsalted roasted peanuts (Coarsely chopped)
• 6 g Sheet gelatin (Hydrated in 30 ml cold water)
• 30 g Glucose syrup (For the mirror glaze)
• 1 c. à café Vanilla extract (Optional)

Instructions

1. Prepare the base biscuit

   Blend the cocoa biscuits into a fine powder, add the melted butter, mix until a homogeneous dough forms. Line the bottom of the mold with parchment paper, pour the dough, smooth with the back of a spoon and bake.

   Time: PT25M

   Temperature: 180°C

2. Make the peanut praline

   In a saucepan, melt 40 g sugar with 30 g glucose syrup until a golden caramel forms. Add the chopped peanuts, stir quickly, then pour onto a sheet of parchment paper. Let cool, then coarsely blend to obtain a crunchy praline.

   Time: PT35M

3. Prepare the passion chocolate ganache

   Heat the passion fruit purée with 40 g sugar until a gentle boil, then remove from heat. Incorporate the dark chocolate and milk chocolate cut into pieces, mix until a smooth ganache forms. Let cool to 30 °C.

   Time: PT15M

4. Whip the chocolate and passion mousse

   Separate the whites from the yolks. Beat the whites to stiff peaks with 40 g sugar. In another bowl, heat 150 ml heavy cream, add the remaining milk chocolate and the warm passion purée, mix until homogeneous. Gently fold the whipped whites into the chocolate mixture using a spatula, lifting the mass.

   Time: PT20M

5. Assemble the entremet

   Pour half of the mousse over the baked biscuit, smooth. Place peanut praline balls (about 2 cm diameter) in the center. Cover with the remaining mousse. Smooth the surface, cover with plastic film and place in the freezer for at least 12 h.

   Time: PT15M

6. Make the mirror glaze

   Melt 150 g milk chocolate with 60 ml heavy cream, add the previously softened gelatin, mix until fully dissolved. Let cool to 30‑32 °C, then glaze the unmolded entremet by quickly dipping it.

   Time: PT15M

7. Finishing and serving

   Let the cake rest at room temperature for 30 min, then place in the refrigerator for 1 h before serving. Optionally decorate with a few shards of roasted peanuts.

   Time: PT45M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g