Creamy White Chocolate Passion Fruit Mousse — No‑Bake Tropical Dessert
Why you’ll love this recipe
This no-bake mousse delivers a perfect balance of sweet creaminess and tropical tartness. It’s easy to prepare (no oven required), stores well for 3–4 days, and can be dressed up or pared back depending on the occasion. Make it for warm-weather dinners, parties, or whenever you want a dessert that feels special with minimal fuss.
Ingredients & Roles
- 1 can (395g) Sweetened Condensed Milk — Provides the mousse’s signature sweetness, dense body, and smooth creamy base.
- 1 can (300ml) Heavy Cream — Use the condensed milk can to measure. Adds airiness and silk when whipped; helps the mousse set as it chills.
- 1 cup (240ml) Passion Fruit Juice (concentrated) — Gives bright tropical acidity that balances the sweetness and gives the mousse its iconic tangy lift.
- ½ cup Melted White Chocolate (optional) — Deepens the vanilla-like richness and rounds the flavor for an elegant finish.
- Optional garnishes: Fresh passion fruit seeds, whipped cream rosettes, white chocolate shavings, toasted coconut flakes, chopped pistachios.
Instructions — Step by Step
- Prepare ingredients: Chill the heavy cream and condensed milk in the refrigerator. If using white chocolate, gently melt it and let it cool slightly before adding.
- Blend the base: In a blender or with a sturdy hand mixer, combine the sweetened condensed milk, cold heavy cream, melted white chocolate (if using), and passion fruit juice. Blend on medium for 2–3 minutes until smooth and lightly airy. Stop when the mixture is glossy and fully emulsified. Tip: avoid over-blending to prevent introducing too much air.
- Portion: Pour the mousse into individual glasses, small bowls, or a large serving bowl. Smooth the tops with a spatula for a clean finish.
- Chill & set: Refrigerate for at least 2–4 hours, ideally overnight. Cover lightly with plastic wrap to avoid condensation on the surface but don’t seal it so tightly that the mousse traps excess moisture.
- Garnish & serve: Top with fresh passion fruit seeds, white chocolate shavings, toasted coconut, or a piped rosette of whipped cream. Allow mousse to sit at room temperature for 5–10 minutes before serving for the perfect spoonable texture.
Variations & Layering Ideas
Fold in small cubes of mango or pineapple for fruit-laced pockets. For a crunchy contrast, add a thin layer of crushed graham crackers, cookie crumbs, or toasted nuts in the bottom of each serving cup before pouring the mousse. Pipe the mousse for a professional finish, or create layered parfaits for a visual impact.
Tips, Common Mistakes & Expert Tricks
- Use cold cream. Chilled heavy cream yields a firmer, silkier mousse once chilled.
- Don’t overdo the passion fruit. Too much acid can prevent proper setting and make the mousse overly tart.
- Avoid over-blending. Introduced air can collapse during chilling and affect texture.
- Make ahead: Prepare up to 24 hours in advance and add delicate garnishes right before serving.
- Storage: Keep refrigerated in airtight containers for up to 3–4 days.
Serving Suggestions
Serve with coconut shortbread or almond tuile, a small tropical fruit salad, or a chilled sparkling drink with a lime wedge. This mousse is a refined finish to seafood dinners, summer BBQs, brunch spreads, and intimate dinners.
Final Notes — Why It Works
The recipe succeeds because it pairs dense, sweet cream with bright, acidic passion fruit, creating a multi-dimensional dessert that is both indulgent and refreshingly light. Minimal steps, powerful flavor contrast, and elegant presentation make this mousse an instant classic.