Bloom and dissolve 6 ounces of passion fruit juice with 2 ounces of gelatin. Next, whip together 2 quarts of heavy cream, 4 ounces of mango or passion fruit puree and 4 ounces of sugar. Whip until a soft peak forms.
Add a little cream mixture to the melted gelatin, then quickly add gelatin mixture back to the whipped cream mix. Fold in until all gelatin has been incorporated.
Scrape the seeds and pulp of one passion fruit and add to a small sauce pan. Add 3 ounces of passion fruit juice and 1 ounce of sugar. Let the mixture come to a boil, then slowly cook down to desired consistency.
Using a piping bag, fill a pre-made white or dark chocolate cup with the mousse. Pour sauce on plate for garnish with seeds.
Tip: Find the pre-made chocolate cups at specialty chocolate shop or baking stores.
Recipe By: Pastry Chef Debbie Camire
Start with your favorite chocolate cake recipe. Bake, cool and cut into heart shapes to place in heart-shaped pans. This will be your bottom layer. The next layer is the cheesecake layer.
For the cheesecake, cream 1 pound, 4 ounces of cream cheese and 4 ounces of sugar together. Slowly add 3 eggs. Add as many chocolate chips as you like. Set aside.
The next layer is the triple chocolate layer! Melt 13 ounces of ambrosia chocolate, ½ cup of raspberry coffee (plain or other flavored coffee works well too!), 6 ounces of sugar and 9 ounces of butter. Melt until smooth. Separately, whip 6 eggs on high speed until full volume. Fold the chocolate mix into the whipped eggs. Set aside.
For the layering: Start with your heart-shaped chocolate cake in the heart-shaped pan. Then add the cheesecake batter over the top. Next, top it off with the triple chocolate layer. (This is a thin layer!).
Bake in a water bath at 350 degrees for about 40 minutes.