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Crush the cookies into crumbs and press them into the bottom of a springform pan to create a base. You can optionally mix with melted butter (3 tbsp) for more hold. Chill in the fridge.
Make the Passion Fruit Mousse:
In a blender, combine the passion fruit juice, condensed milk, and cream. Blend until smooth and creamy.
Pour Over Base:
Pour half of the mousse mixture over the chilled cookie base. Place in the freezer for 15 minutes to set slightly.
Add the Chocolate Layer:
Melt the dark chocolate and let it cool slightly. Blend it with the remaining mousse mixture. Pour this chocolate layer on top of the passion fruit mousse.
Chill and Set:
Refrigerate for at least 4 hours, preferably overnight, until fully set.
Serve:
Garnish with passion fruit pulp or chocolate shavings for an elegant finish. Slice and enjoy!
Serving and Storage Tips:
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