Fernanda Capobianco's Passion Fruit "White Chocolate" Mousse With Fresh Strawberries
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup plus 3 tbsp cacao butter
  • 3 tablespoon arrowroot
  • 1 pint fresh ripe strawberries, washed, hulled and sliced, for serving
  • 2 packages silken tofu, drained
  • 1 1/4 cup plus 2 tbsp, sucanat
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 1 1/4 cup passion fruit purée
Directions
  1. Place the cacao butter, passion fruit puree and arrowroot in a small pot and cook over medium heat, stirring frequently, until the cocoa butter is melted and the mixture thickens slightly. Remove the pan from the heat.
  2. Place the silken tofu, Sucanat, salt and vanilla in the bowl of a food processor. Add the hot cocoa butter mixture and process until smooth and creamy, about 1 ½ minutes. Divide the mousse among 8 parfait glasses or bowls and refrigerate for at least 4 hours, or overnight. Before serving, top each serving of mousse with sliced strawberries.