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Torta Mousse de Maracujá com Base de Chocolate

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 350
A delicious layered dessert combining a chocolate biscuit base with a tangy passion fruit mousse, perfect for special occasions.

Ingredients

Base de Chocolate

  • 200 g biscoito de chocolate (tipo Oreo sem recheio ou Negresco)
  • 3 tbsp manteiga derretida

Mousse de Maracujá

  • 1 lata leite condensado
  • 1 caixa creme de leite
  • 0.5 cup suco concentrado de maracujá
  • 1 envelope gelatina incolor (hidratada conforme instruções da embalagem)
  • Polpa de 1 maracujá com sementes polpa de maracujá com sementes
  • 3 tbsp açúcar
  • 0.25 cup água
  • 1 tsp amido de milho (opcional, para engrossar)

Instructions 

  • Prepare the chocolate biscuit base by crushing the cookies and mixing with melted butter. Press into the bottom of a pan and refrigerate.
  • Hydrate the gelatin as per instructions. In a blender, combine condensed milk, cream, passion fruit juice, and polpa. Add gelatin and blend until smooth.
  • In a saucepan, dissolve sugar in water, add cornstarch if using, and heat until thickened. Mix into the passion fruit mixture.
  • Pour the mousse over the chocolate base and refrigerate for at least 4 hours or until set.

Notes

For a more intense flavor, use extra passion fruit pulp in the mousse.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: Brazilian
Keyword: chocolate, passion fruit