Truffled Passion Fruit Mousse

Blend the passion fruit pulp in a blender until very smooth.

Strain the passion fruit pulp through a fine-mesh sieve to remove the seeds.

Place the passion fruit pulp in a saucepan and cook over medium heat until the volume is reduced.

Mix the sweetened condensed milk, heavy cream, and powdered milk with the reduced passion fruit pulp.

Blend the mixture in a blender until very creamy.

Melt the semi-sweet chocolate in the microwave.

Mix the melted chocolate with heavy cream to create the ganache.

Layer the dessert with alternating layers of ganache and passion fruit mousse.

Spread the chocolate sprinkles over the top of the dessert.