Passion fruit and chocolate entremet

Ingredients

6 servings

• 80 g of butter
• 250 g of Belvita chocolate biscuits
• 90 g of sugar
• 4 gelatin sheets
• 290 g of heavy cream
• 450 g of passion fruit puree
• 150 g of milk chocolate
• 150 g of heavy cream

Steps

1. 1

   Mix the Belvita biscuits. Add the melted butter. Mix well and press into the bottom of a round mold. Let set in the fridge for 30 minutes.

2. 2

   Soften the gelatin sheets in a large bowl of water. Heat the puree and sugar. Off the heat, add the squeezed-out gelatin. Let cool. Whip the heavy cream into firm peaks. Once the passion fruit puree has cooled, gently fold in the whipped cream. Pour into the round mold. Refrigerate for at least 2 hours.

3. 3

   Gently heat the cream and chocolate until you obtain a smooth ganache. Pour over the mousse. Place in the fridge for 1 hour, then in the freezer overnight. The next day, unmold and let thaw in the fridge for about 6 hours. Personally, I thaw it in the morning for the next day.