Directions
- Prepare the Chocolate Base:
Mix the crushed biscuits, melted butter, and cocoa powder in a bowl until fully combined.
Press the mixture evenly into the bottom of a square or rectangular serving dish (about 20x20 cm / 8x8 inch). Chill in the refrigerator while preparing the mousse. - Bloom the Gelatin:
In a small bowl, sprinkle gelatin over 60 ml of water and let it sit for 5–10 minutes to bloom. - Make the Passion Fruit Mousse:
In a small saucepan, heat 100 ml of passion fruit pulp with sugar until just warm (do not boil). Remove from heat and stir in the bloomed gelatin until fully dissolved. Allow to cool slightly.
In a separate bowl, whip the heavy cream with vanilla to soft peaks.
Gently fold the remaining 150 ml of passion fruit pulp into the whipped cream, then carefully fold in the cooled gelatin mixture. Ensure a smooth and airy texture. - Assemble the Pavement:
Pour the mousse over the chilled chocolate base and smooth the top with a spatula.
Refrigerate for at least 4 hours, preferably overnight, until the mousse is set. - Garnish and Serve:
Melt the dark chocolate and drizzle over the set mousse in a decorative pattern. Sprinkle with cocoa nibs, chocolate shavings, or grated white chocolate if desired. Slice into squares or rectangles to serve.
Recipe Details
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 6–8
Difficulty: Medium
Variations & Substitutions
- Tropical Twist: Add mango puree to the mousse for a mixed tropical flavor.
- Vegan Version: Use agar-agar instead of gelatin and coconut cream instead of heavy cream.
- Nutty Crunch: Sprinkle finely chopped toasted pistachios or almonds between the base and mousse.
- Chocolate Layer: Add a thin layer of ganache between the biscuit base and mousse for extra richness.
Serving Suggestions
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