Demetra chocolate harmony balls with passion fruit centres

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 40 pieces
  1. 260g pulp from 12 passion fruits
  2. 120g granulated sugar
  3. 200ml water
  4. 4g sheets of gelatine
  5. 1 sachet Chocolate Mousse Mix
  6. 1l cold milk

  • Soak the gelatine in a bowl with enough cold water to cover them.

  • Cut the passion fruit in half, take out the yellow pulp with the black seeds and put into a Pyrex bowl with sugar and water. Cover with film.

  • Microwave on max for 2 minutes then take the pulp to 85°C without boiling.

  • Add the squeezed gelatine, mix and pour in small semi-circle silicone moulds.

  • Put in a freezer or blast chiller at -20°C.

  • Pour the contents of the sachet into a planetary beater, add one litre of cold milk, beat at maximum speed for 5 minutes.

  • Fill the special moulds three-quarters full, pushing two frozen passion fruit semi-circles into the middle to form a ball.

  • Close the moulds with their lids and fill with the remaining mousse.

  • Freeze in a blast chiller for an hour, unmould, glaze with dark chocolate and keep in the freezer.

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