Instructions
1. Make the Mousse Base:
In a large blender, combine the 3 cans of table cream, the 2 cans of sweetened condensed milk, and the 2 packets of passion fruit powder.
Blend on high speed for 2-3 minutes, until the mixture is completely smooth, airy, and well combined.
2. Assemble and Chill:
Pour the blended mousse into a large serving dish (like a 9×13-inch glass dish) or into individual glasses or bowls.
Tap the dish gently on the counter to remove any air bubbles.
Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
3. Make the Chocolate Ganache:
About 30 minutes before serving, prepare the ganache. Place the chopped dark chocolate in a medium heatproof bowl.
In a small saucepan, heat the can of table cream (or heavy cream) over medium heat until it just begins to simmer (small bubbles form around the edges). Do not let it boil vigorously.
Immediately pour the hot cream over the chopped chocolate. Let it sit for 1 minute without stirring.
Then, gently whisk the mixture from the center outwards until you have a smooth, shiny, and uniform ganache. Let it cool at room temperature for 10-15 minutes to thicken slightly.
4. Finish and Serve:
Once the mousse is fully set and the ganache has cooled, pour or drizzle the ganache evenly over the top of the mousse.
Add your optional garnishes.
Serve chilled straight from the dish or glasses.
