Passionfruit and white chocolate mousse with shortbread hearts

Passionfruit and white chocolate mousse with shortbread hearts

Your special guest will be saying "unforgettable..." after tasting this lip-smacking tropical treat. And they're talking about you, of course!

Ingredients of Passionfruit and white chocolate mousse with shortbread hearts

100g white chocolate, coarsely chopped

125ml (1/2 cup) fresh passionfruit pulp

2 eggs, separated

125ml (1/2 cup) thickened cream

1 tbs caster sugar

Whipped cream, to serve

Fresh passionfruit pulp, extra, to serve

Shortbread hearts

125g unsalted butter, at room temperature

70g (1/3 cup) caster sugar

150g (1 cup) plain flour

45g (1/4 cup) rice flour

1/2 tsp vanilla extract

Pinch of salt

Olive oil, to grease

Caster sugar, extra, to dust

Preparation of Passionfruit and white chocolate mousse with shortbread hearts

Place the chocolate and passionfruit in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 3-4 minutes or until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool. Add the egg yolks and whisk until combined.

Use an electric beater to beat the cream in a bowl until soft peaks form. Use a metal spoon to fold in the chocolate mixture.

Use a clean electric beater to beat the egg whites and sugar in a clean, dry bowl until firm peaks form. Fold the egg white mixture into the chocolate mixture until combined. Divide the mousse among two 250ml (1-cup) capacity serving dishes. Cover with plastic wrap and place in the fridge for 4 hours or until set.

Meanwhile, to make the shortbread: place the butter and sugar in the bowl of a food processor and process until pale and creamy. Add the flour, rice flour, vanilla and salt, and process until the dough just comes together. Turn out dough onto a lightly floured surface and gently knead until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 190°C. Grease a baking tray lightly with oil. Halve the dough. Roll out 1 portion on a lightly floured surface until 3mm thick. Use a 7.5cm-diameter heart-shaped pastry cutter to cut 20 hearts. Place on tray. Repeat with remaining dough.

Sprinkle the biscuits lightly with extra sugar. Bake in oven for 10 minutes or until golden. Set aside on the tray for 5 minutes to cool before transferring to a wire rack to cool completely.

Top mousse with cream and passionfruit. Serve with shortbread.

Notes and Tips for Passionfruit and white chocolate mousse with shortbread hearts

You can prepare this recipe to the end of step 5 up to 1 day ahead. Store the mousse in the fridge. Store the shortbread in an airtight container. Continue from step 6 just before serving. You will need about 8 passionfruit for this recipe.

Tip: To save time place the chocolate in a microwave-safe bowl and heat, uncovered on Medium/500watts/50% for 1 minute. Stir, then repeat until smooth.

Source: Taste.com.au