Caramelised white chocolate mousse, coffee, banana and passionfruit

Caramelised white chocolate mousse, coffee, banana and passionfruit

Lamingtons & lemon tart
Patricia Niven

The caramelised white chocolate in this recipe is unbelievable and has the most amazing aroma and flavour. I make it by the bucketload and transform it into bars, desserts, ice creams and chocolate sprays for my cakes. It’s a great technique to have up your sleeve and simple to master.

I make so much at Sweet Studio that a machine takes care of most of the hard work but, when making small batches at home, the method shown here works just as well

I have paired the caramelised white chocolate with coffee, banana and passionfruit, which I have found work well together. However, as with all of the recipes in this book, try them as a whole or use them on their own or with your own variations to make a unique dessert combo.


Quantity Ingredient

Caramelised white chocolate

Quantity Ingredient
400g white chocolate

Caramelised white chocolate mousse

Quantity Ingredient
350g caramelised white chocolate, (see above)
460ml thickened cream
1 gold-strength gelatine leaf, soaked and drained

Coffee crumble

Quantity Ingredient
50g caster sugar
50g ground almonds
30g plain flour
20g dutch cocoa powder
10g freshly ground coffee
pinch salt
40g unsalted butter, melted and cooled

Banana ice cream

Quantity Ingredient
250ml full-cream milk
200ml thickened cream
100g caster sugar
5 egg yolks
150g banana, mashed with a fork


Quantity Ingredient
fresh passionfruit pulp, for garnish


  1. For the caramelised white chocolate, preheat the oven to 120°C and place the chocolate on a clean non-stick baking tray.
  2. Bake the chocolate for 20 minutes then remove it from the oven.
  3. Move it back and forth with a silicone spatula as the chocolate cools to smooth it out. The chocolate should be golden brown and have a rich caramel aroma.
  4. For the caramelised white chocolate mousse, melt the caramelised white chocolate in the microwave.
  5. Bring 160 ml of the cream to the boil in a saucepan over medium heat. Pour it over the melted chocolate, add the soaked gelatine and stir gently from the centre of the bowl to the outside using a spatula. Mix well to emulsify, ensuring you have a smooth and shiny elastic cream.
  6. Strain the mousse base into a clean bowl. This will ensure there are no lumps of grainy chocolate or gelatine.
  7. Whisk the rest of the cream to a soft ribbon stage and fold this in gently until you have a light and smooth mousse-like texture.
  8. Pour the mixture evenly into 4–6 serving glasses or bowls and set in the refrigerator for a minimum of 30 minutes.
  9. For the coffee crumble, increase the oven to 170°C and line a baking tray with baking paper.
  10. Place all the dry ingredients in a bowl and mix well.
  11. Place all the dry ingredients in a bowl and mix well. Add the melted butter and mix with your fingers to form irregular-sized crumbs.
  12. Scatter the crumbs on the prepared baking tray. Bake for 10–12 minutes until firm and toasted. Remove from the oven and allow the crumb to cool. Store in a sealed plastic container until needed.
  13. For the banana ice cream, place the milk and cream in a saucepan over medium heat and bring to a simmer. Remove from the heat and set aside.
  14. In a mixing bowl whisk the sugar and egg yolks together until they start to thicken and pale.
  15. Pour one-third of the hot milk mixture into the yolk mixture and whisk well. Pour this mixture back into the saucepan with the remaining milk and cream and mix well with a spatula or wooden spoon.
  16. Cook over medium–low heat, stirring constantly, until the ice cream base reaches a temperature of 82°C.
  17. Prepare a large bowl of iced water.
  18. Remove the custard from the heat and pour it into a bowl. Set this bowl in the larger bowl of iced water to cool the custard down quickly. Stir regularly to achieve this.
  19. Once cool, mix in the mashed banana. Churn the mixture in an ice cream machine according to the manufacturer’s instructions. Store the ice cream in the freezer until needed.
  20. To assemble, spoon a tablespoon of the coffee crumble on top of the set mousses. Add a ball of banana ice cream and finish with passionfruit pulp.


  • Low and slow is the key to successfully caramelising your chocolate. Use good-quality white chocolate and remember to preheat the oven. You can open the oven during cooking to have a look and smooth the chocolate out with a palette knife or spatula. The cooking time is only a guide – you need the right amount of golden caramel colour, so cook a little longer if necessary.

    If you don’t have fresh coffee beans or a grinder at home, you can use the coffee from coffee machine pods. Just take a small sharp knife and pierce the foil releasing the coffee. The weights of coffee in pods will always be on the packets so you won’t have to use scales to weigh the coffee out.

    You can make the ice cream base up to 4 days in advance but try to churn it on the day of serving for the best possible result.

    A quick way to make banana ice cream would be to just fold chopped banana into vanilla ice cream.


  • If you prefer, you can switch the coffee crumble for another crumble topping from this book, such as chocolate.
darren purchese
burch and purchese
sweet studio
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