Passion Fruit White Chocolate Mousse Cake
A luxurious and modern dessert combining a buttery biscuit crust, creamy white chocolate mousse filling, and a vibrant passion fruit glaze for a sweet-tart finish.
Ingredients
Crust
- 200 g graham crackers or digestive biscuits
- 100 g melted butter
- 2 tbsp sugar
White Chocolate Mousse Filling
- 250 g white chocolate Good quality chocolate recommended
- 300 g cream cheese (room temperature)
- 200 ml heavy cream (cold)
- 100 ml passion fruit pulp (strained or blended)
- ½ cup powdered sugar
- 1 tsp vanilla
- 2 tsp gelatin
- 4 tbsp cold water For gelatin
Passion Fruit Topping
- 150 ml passion fruit pulp (with seeds)
- 3 tbsp sugar
- 1 tsp gelatin
- 2 tbsp water For gelatin
Instructions
Prepare the Crust
- Crush the biscuits into fine crumbs until sandy.
- Mix the crumbs with melted butter and sugar until evenly coated.
- Press firmly into the bottom of an 8-inch springform pan.
- Chill for 20 minutes to set.
Make the White Chocolate Mousse Filling
- Bloom the gelatin in cold water and let sit for 5 minutes.
- Melt the white chocolate and let cool slightly.
- Beat cream cheese and powdered sugar until smooth, then add passion fruit pulp and vanilla to mix.
- Mix in melted gelatin into the cream cheese mixture.
- Fold in melted white chocolate until incorporated.
- Whip the cold heavy cream to soft peaks, then fold into the mousse mixture.
- Pour filling over the crust and smooth the top.
- Refrigerate for 4-6 hours, preferably overnight, until fully set.
Prepare the Passion Fruit Glaze
- Bloom gelatin in water.
- Heat passion fruit pulp with sugar just until warm, then stir in melted gelatin.
- Cool slightly until thick but still pourable, then pour over the mousse.
- Return to refrigerator for about 1 hour to set the glaze.
Notes
Serve slightly chilled for the best texture. This cake can also be garnished with fresh passion fruit halves, white chocolate curls, or edible gold leaf for an elevated presentation.