Chocolate Dessert with Passionfruit and Mango
Chocolate dessert with passionfruit and mango - Cupcake from the glass - the culmination of each menu.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 78 mg |
Ingredients
- Ingredients
- 100 grams Chocolate biscuit (Finished product)
- 50 milliliters Coffee
- 3 centiliters Passion fruit juice
- 40 grams Dark chocolate
- 140 milliliters Whipped cream
- 1 Passion fruit
- 1 Mango
- 150 grams Quark
- 1 Tbsp powdered sugar (10 grams)
- 1 Tbsp cocoa powder (10 grams)
Preparation steps
Cut the chocolate biscuits into small pieces, place in a bowl and sprinkle with coffee and passionfruit juice. Cover and let stand.
Chop the chocolate and place in a heatproof bowl. In a saucepan, heat 80 ml (approximately 2 3/4 ounces) of cream, pour over the chopped chocolate and stir gently with a spatula until the chocolate is melted and the mixture is smooth. Refrigerate 1 hour.
Beat the remaining cream until stiff and fold into the chocolate cream.
Cut the passion fruit in half and scrape out the pulp. Peel the mango, cut the flesh from the pit and cut into thin wedges. In a bowl, stir together the quark and powdered sugar until smooth and pour into a piping bag with a serrated tip.
Divide the biscuit among 4 glasses. Top each with some of the chocolate cream, then cover with passion fruit and mango pieces and top with the quark mixture. Serve dusted with cocoa powder.
