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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.