No-Bake White Chocolate Passion Fruit Cups
A dense, creamy white chocolate and passion fruit cream layered over crushed biscuits. The tart passion fruit cuts through the rich white chocolate, and no oven is needed.
- Total
- 144 min
- Prep 20 · Cook 4 · Rest 120
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Folding
- Sweet
- No cook
Instructions
-
Crush the biscuits into coarse crumbs by hand or with the back of a spoon. Divide between 4 glasses and press down lightly to form a base.
~6 min
Pressing the crumbs into a firm, even layer stops the base from shifting or turning soggy under the cream.
-
Chop the white chocolate into small pieces and place in a large bowl. Set the bowl over a larger bowl of hot tap water and stir until the white chocolate is fully melted and smooth.
~6 min
Gentle indirect heat melts chocolate without scorching it, since direct heat makes white chocolate seize and turn grainy.
-
Halve the passion fruit and scoop the pulp into a small bowl. Stir in a pinch of salt.
~4 min
A pinch of salt suppresses bitterness and sharpens the passion fruit's tart aroma.
-
Remove the melted white chocolate bowl from the water. While it cools slightly, whisk the cream in a separate bowl until it holds soft peaks, about 3 minutes.
~3 min
Soft peaks hold air but still fold smoothly; stiff peaks would turn the mixture grainy and dense.
Whisking Whisk with a loose wrist and lift the cream often; stop at soft peaks that droop slightly, since overwhisking turns cream grainy and stiff.
-
Fold the whipped cream into the melted white chocolate in three additions until smooth and thick. Spoon over the biscuit bases, then top with the passion fruit pulp.
~5 min
Adding cream gradually keeps the emulsion stable, so the melted chocolate sets into a firm, smooth cream.
Let the melted white chocolate cool for a minute before folding in the cream, or the cream will slacken and the cups will not set firm.
Folding Fold in three additions with a spatula, cutting down and turning the bowl; stop as soon as streaks vanish, or you knock out the air.
-
Chill the cups in the fridge until the cream is set and cold, at least 2 hours.
~120 min
Chilling lets the cocoa butter re-solidify, setting the cream so the layers hold their shape.