VISAGE'S dessert master chef Eric Perez has presented his cooking tips for making a tasty Chocolate Passion Fruit Mousse Log for the festival season.

Ingredients:

Whipped cream (500 grams)

Chocolate (185 grams)

Egg yolks (3)

Egg white (1)

Sugar (60 grams)

Water (50 grams)

Passion fruit cream (1 piece)

Chocolate chips (several pieces)