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Chocolate Bark (optional):
80g of chocolate
20g coconut oil or other neutral oil
Preparation Mode:
Juice reduction: Boil the juice of strained passion fruit until it reduces by half (about 10 minutes). Let it cool down.
Ganache: Melt the chocolate with the custard in the microwave or on low heat. Book now until the cools down.
Mousse: Beat condensed milk, cream milk, powdered milk and reduced juice into blender until homogenized.
Mounting: On a plate (18x18x6cm), alternate layers of ganache and mousse.
Chocolate crust: Mix the melted chocolate with the oil, let it cool slightly and spread over the mousse.
Finishing: Decorate with candies and refrigerate for 2 hours before serving.
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