Chocolate Passion
This recipe was inspired on the individual small squares of cake covered with layers of mousses and a
layer of jelly on top, called petit fours, that are typical in fancy French-style pastry shops. I prepared this
for a dinner party and used old-style champagne stem glasses. The visual was very nice and several guests
asked for seconds, and thirds.
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Ingredients:
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- Prepare the chocolate base
- Prepare the chocolate mousse according to master recipe and fill the containers up
to a little below half.
- Put in the refrigerator to cool off for about 1/2 hour — this prevents condensation
from forming.
- Cover the containers with plastic wrap to prevent drying too much in the refrigerator
and put back into the refrigerator for the chocolate mousse to set completely.
- Prepare the passion-fruit layer
- Prepare the passion-fruit mousse according to master recipe.
- Remove the containers from the refrigerator, carefully remove the plastic covers.
- Pour on top of the chocolate mousse leaving a small space on the top for the jelly
layer.
- Put, uncovered, in the refrigerator to cool off for about 1/2 hour — this prevents
condensation from forming.
- Cover the containers with plastic wrap to prevent drying too much in the refrigerator
and put back into the refrigerator for the passion-fruit mousse to set completely.
- Prepare the jelly top layer
- Pour the apricot jelly into a small sauce pan and warm up over moderate heat until
it is warmed through.
- Remove from the stove and add 1/2 cup of the passion-fruite juice (reserve the
remaining 1/4 cup).
- Put a sieve on top of a bowl and pass the jelly and juice combination through the
sieve to strain any solids.
- Let it cool off to room temperature on top of the counter.
- Stir the 1/4 cup of passion-fruit juice.
- At serving time, remove the containers from the refrigerator, put one tablespoon of
the jelly-juice combination on top of each container and rotate the container around
in your hand to distribute the jelly layer on top.
