Truffled Passion Fruit Mousse

Blend the passion fruit pulp until completely crushed.

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

Cook the passion fruit pulp over medium heat in a saucepan, reducing it for 10-15 minutes.

Mix the sweetened condensed milk, heavy cream, and dry milk powder in a bowl.

Add the concentrated passion fruit pulp to the milk mixture and beat until smooth.

Melt the bittersweet chocolate in the microwave or in a double boiler.

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

Assemble the dessert with layers of ganache, passion fruit mousse, and chocolate sprinkles.

Refrigerate the dessert for a minimum of 3 hours before serving.