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Author Notes: Godiva has these amazing chocolates with mango filling that are to die for. I thought making chocolates was a bit over complicated so I tried the mixture as a dessert. Rather then making a mousse, I decided for a very French dessert "crème". Although I much prefer dark chocolate to milk chocolate, in this recipe I had to redo the recipe with milk chocolate because the dark one didn't work well (poor me, had to eat 2 recipes)!
- Maria Teresa Jorge
- 5 yolks
- 1/4 cup fine sugar
- 3 tablespoons cornstarch
- 1 cup milk chocolate - melted
- 1 cup cream
- 1 vanilla pod
- 1 cup fresh mango puré
- 4 passion fruits
- 1 cup whipping cream
- 3 tablespoons sugar
- Open a vanilla bean and scrape the inside into a pan. Add the vanilla pod and the cream, mix and bring to a boil. Remove from heat and keep hot.
- Mix the egg yolks, cornstarch and sugar together until sugar is more or less dissolved - you don't want to aerate the mixture.
- Slowly add the hot cream without the vanilla pod and stir well to dissolve the eggs and sugar in the hot cream.
- Pour mixture back in the pan, add the mango purée and cook over low heat for 12 minutes, always stirring, until the mixture thickens and covers the back of a spoon.
- Pour the hot mixture in a food processor, add the melted chocolate and process until silky smooth.
- Pour in small glasses or 1 glass serving bowl and refrigerate overnight, covered with cling film.
- When almost ready to serve, whipp the cream with sugar until hard peaks form. Keep in the fridge until you need it.
- To serve: Put a dollop of cream on each Chocolate Mango Crème. Open the passion fruits and pour the content of half passion fruit over the whipped cream.
- This recipe was entered in the contest for Your Best Mangoes
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