White Chocolate and Passion Mousse

• 375 g white chocolate, buttons
• 300 ml thickened cream
• 1 teaspoon gelatin
• 3 egg whites
• 1 large lemon, juice of
• 2 passion fruit

1. Process chocolate in a food processor and blend until grated.
2. Add gelatine in the final few seconds of processing.
3. Heat cream until just about to boil.
4. Pour into processor whilst it is running.
5. Chocolate should melt and become very smooth.
6. Pour mixture into a bowl and allow to cool to room temperature.
7. Add lemon juice and pulp of passionfruit.
8. Whip egg whites until soft peaks firm and gently fold throught the chocolate mixture.
9. Spoon into 6 mousse glasses or wine glasses.
10. Set in the frige for approx 2 hours or more.
11. Garnish with fresh fruit and some mint leaves.

white chocolate, cream, gelatin, egg whites, lemon, passion fruit

Taken from www.food.com/recipe/white-chocolate-and-passion-mousse-179328 (may not work)