Next up on the dessert list for a restaurant Valentine’s Day dinner is White Chocolate and Passionfruit Mousse. How good does that sound? As good as it looks! With 4 simple ingredients, you can indulge in a fabulous dessert.


Recipe from Nigella Lawson

300 g white chocolate

10 passion fruits, or 20 tbsp passion fruit pulp

6 eggs, separated

300 g raspberries

Melt the white chocolate. I use the double boiler method but you can also melt it in the microwave. If you use the microwave, do so in 15 second intervals, stirring after each interval, until melted. Set aside to cool.



Beat the egg whites until stiff. Gently mix the egg yolks with the cooled chocolate. Mix the passionfruit pulp, including juice and seeds, into the chocolate mixture and then fold into the egg whites until completely incorporated.


You can use a large bowl or small, individual bowls. I used all sorts of pretty glasses. Martini, brandy, champagne and just plain drinking glasses. Line the bottom with raspberries.



Fill each glass or bowl with mousse and top with a raspberry. Sit back and enjoy!

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