Milk Chocolate and Passion Fruit Mousse

Cut the passion fruits in half. Remove the pulp.

Mix the pulp and drain.

Pour the juice, the egg and brown sugar in a double boiler.

Leave in the double boiler for 5 minutes while whisking.

Melt the milk chocolate and add it to the batter.

Mix and set aside.

When it's cooled down, whisk the cream into chantilly.

When the cream starts thickening, add the mascarpone and keep whisking until firm.

Add gently the chantilly to the chocolate batter with a spatula.

Set aside in your fridge until serving.