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Passionately Chocolate Recipe
Passionately Chocolate
Jean-Charles Brédas, Le Brédas, Martinique
Jean-Charles Brédas, Le Brédas, Martinique
Flavors of Martinique
Total time: 30 to 60 minutes

 Prep. time: 40 minutes

Difficulty: Average
Chef's Note

Non-dairy cream

All non-dairy creams, whether soy, oat, rice or almond-based, are low in saturated fat and often rich in omegas, high-quality fats. You can find them in organic stores, and increasingly also in the organic or "health-food" sections of large supermarkets. Chef Brédas uses them for their lightness and nutrition, but you can also use traditional whipping cream and whip it in a bowl set over ice in order to increase its holding ability.


A traditional beverage served during the holiday season made with sundried orange peel macerated in white rum with a cinnamon stick.

For 6 servings

- 1 chocolate génoise (sponge) for 6 servings
- 100 g cashews
- 1 litre / 4 cups non-dairy cream (1) or whipping cream(35%)
- 50 ml shrubb liquor (2) or Grand Marnier
- 1/2 litre / 2 cups passion fruit pulp or coulis
- 100 g powdered sugar
- 4 gelatine leaves

 Chocolate section

  1. Set a bowl aside to chill. Melt the chocolate in a double boiler.
  2. Pour half of the very cold cream into the chilled bowl and whisk vigorously until doubled in volume.
  3. Gently fold in the melted chocolate.
  4. Chop the cashews and add to the chocolate along with half the shrubb. Set the mousse aside in a bowl at room temperature.

"Passion" section

  1. Heat the passion fruit coulis with the sugar.
  2. Soften the gelatin leaves in cold water, drain and add to the coulis. Let cool.
  3. Whip the rest of the cold cream in the re-chilled bowl and whisk vigorously until doubled in volume.
  4. Gently fold in the passion fruit coulis. Set aside in the refrigerator.


  1. Place a half-centimeter-thick sponge cake base on a plate and sprinkle with the remaining shrubb.
  2. Cover with the half the chocolate mousse and let set for 5 minutes in the freezer.
  3. Cover with a layer of passion fruit mousse, reserving one-fifth for later.
  4. Place in the freezer for 5 minutes, then cover with half the chocolate mousse. Return to the freezer to set.
  5. Frost with the remaining passion fruit mousse. 
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