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
Ingredients
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5
yolks
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1/4 cup
fine sugar
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3 tablespoons
cornstarch
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1 cup
milk chocolate - melted
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1 cup
cream
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1
vanilla pod
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1 cup
fresh mango puré
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4
passion fruits
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1 cup
whipping cream
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3 tablespoons
sugar
Directions
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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.
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Mix the egg yolks, cornstarch and sugar together until sugar is more or less dissolved - you don't want to aerate the mixture.
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Slowly add the hot cream without the vanilla pod and stir well to dissolve the eggs and sugar in the hot cream.
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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.
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Pour the hot mixture in a food processor, add the melted chocolate and process until silky smooth.
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Pour in small glasses or 1 glass serving bowl and refrigerate overnight, covered with cling film.
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When almost ready to serve, whipp the cream with sugar until hard peaks form. Keep in the fridge until you need it.
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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.
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