Put “eat chocolate” at the top of your list of things to do today. That way, at least you’ll get one thing done.Rules of Chocolate
I've always been a bit apprehensive about making mousse from scratch. I suppose the thought of perfectly fluffed-up egg whites collapsing into pool of slimy goo in the serving dish hasn't exactly encouraged me into making this delightful dessert more often. Well, that was about to change the day I made this White Chocolate and Passionfruit Mousse. Of course, the white chocolate sealed the deal because any dish with chocolate in it is instantly elevated a few notches in my biased, sweet-toothed view.
Served in frozen passionfruit shells...how's that for guilt-free portions? ;-)
Everything about this dessert, I later found out, is a study in contrasts. The richness of the white chocolate against the light texture of the mousse. The sweetness of the (again) chocolate versus the refreshing tartness of the passionfruits and plums. The pale, yellow color of the mousse set against the dark, crimson hue of the plums. The only uncomplicated thing about this dish really is the recipe, which can be found at Nigella.com. No wonder we love Nigella, and no wonder we are seduced by her...umm, ways with chocolate!
I was lucky to have come across fresh passionfruits in the market recently, so I had several in my pantry I could use to make this mousse. The original recipe also called for fresh raspberries, which of course, are near impossible to find right now so I ended up using red plums instead. The substitute fruits didn't affect the overall flavor combinations one bit and best of all, the white chocolate mousse held up. I think I may have finally made my peace with mousse...
Of course, being the unabashed glutton that I am, I made these in individual glasses instead of a large serving dish. Each glass, you may be interested to know, has a more-than-one-but-less-than-two-servings capacity. Well, it may be slightly 'less-than-three', but the point here is to divide it any way you wish to eat it. Whichever way you choose to apportion this dessert, I'm sure Nigella would approve as long as you then eat it with a knowing smile and a naughty glint in your eye!
I'm sending this post to the second Forever Nigella event kindly hosted by Sarah of Maison Cupcake. It's always fun to support fellow bloggers in their initiatives, and of course, a great way for me to see what delicacies the other participants bring to the table!