Chocolate Mousse with Passion Fruit Jelly

Ingredients

150 grams of dark chocolate
75 grams butter
2 large egg yolks
3 egg whites
25 grams caster sugar
1tlb vanilla sugar
pinch of salt
8 passion fruit
1½ leaves bronze leaf gelatine

Method

1. Melt 150grams of dark chocolate in a Bain Marie remove from heat and add 75 grams of butter, mix until very smooth and blend in 2 large egg yolks.
    
2. Whisk 3 egg whites with a pinch of salt until stiff then whisk in 25 grams caster sugar and tablespoon of vanilla sugar.
    
3. Using a spatula mix the prepared chocolate with the egg whites pour into suitable a glass and chill for at least 12 hours.
    
4. Take the juice of 8 passion fruit, heat gently and add 1 ½ leaves of bronze leaf gelatine allow to dissolve completely, once cool pour over the mousse and set over night.

Recipe courtesy of: Manchester United Conference & Banqueting