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Chocolate and Passionfruit Whoopie

Dark Chocolate and Passionfruit are a delectable combination. These Whoopies, for a change in the shape of an éclair are sure to delight.

Makes about 15

30-45 minutes

Lindt DESSERT 70% Cocoa



Chocolate Passionfruit Mousse

  • 50g Egg white (from about 2 eggs)
  • 50g Caster sugar 
  • 2.5g Gelatine leaves, gold grade
  • 50g Lindt Dessert 70% Cocoa, melted
  • 90ml Passionfruit puree (no seeds)
  • 75g Cream, whipped

Chocolate Biscuit

  • 125g Butter 
  • 150g Lindt Dessert 70% Cocoa
  • 225g Caster sugar 
  • 3each Eggs
  • 230g Flour
  • 50g Cocoa powder
  • 1/2tsp Baking Powder 


  • 78g Lindt Dessert 70% Cocoa
  • 15g Butter

Best prepare the mousse a day in advance. Allow to sit in the fridge for several hours before serving for the biscuit to soften.


  • 1

    Best prepare the mousse a day in advance

    • Combine the egg whites and sugar in a bowl and over a water bath, warm to 45°C.

  • 2

    Soak the gelatine

    • In ice cold water. Once soft, squeeze out excess water and gently melt. Add to the egg white mixture.

  • 3


    • The egg white mixture until light and fluffy in an electric mixer.

  • 4


    • The melted chocolate and the passionfruit puree to create a smooth mass.

  • 5

    Gently add

    • The chocolate mixture to the egg white mixture and then fold in the whipped cream.

  • 6

    Cover directly

    • With cling film and allow to set in the fridge overnight.

  • 7

    For the Biscuit

    • Preheat the oven to 180°C.

  • 8


    • Together the butter and the chocolate. Set aside to cool.

  • 9

    In a mixing bowl

    • Whisk together the caster sugar and eggs until light.

  • 10

    Sift together

    • The flour, cocoa powder and baking powder.

  • 11

    Gently fold

    • The chocolate butter mixture into the egg mixture.

  • 12

    Fold in

    • The flour mixture and combine to a firm batter.

  • 13


    • A piping bag and round nozzle, pipe whoopie biscuits. (7cm long and 2cm wide)

      Bake for around 7 minutes and set aside to cool.

  • 14

    For the glaze

    • Gently melt together the chocolate and the butter until just melted. (keeping it under 32°C will ensure the glaze sets with a shine)

  • 15


    • Half the biscuits with the chocolate to create the lids.

  • 16

    To fill the whoopie

    • With the chocolate passionfruit mousse.

  • 17

    For the best result

    • Allow the whoopie to sit in the fridge for several hours which will allow the biscuit to soften.


DESSERT 70% Cocoa

DESSERT 70% Cocoa

Create unforgettable desserts with the Lindt Dessert 70% Cocoa to add the ultimate intensity and richness that is sure to impress.