Passion Fruit Truffle Mousse

 Juice reduction: Boil the juice of strained passion fruit until it reduces by half (about 10 minutes). Let it cool down.

 Ganache: Melt the chocolate with the custard in the microwave or on low heat. Book now until the cools down.

 Mousse: Beat condensed milk, cream milk, powdered milk and reduced juice into blender until homogenized.

 Mounting: On a plate (18x18x6cm), alternate layers of ganache and mousse.

 Chocolate crust: Mix the melted chocolate with the oil, let it cool slightly and spread over the mousse.

 Finishing: Decorate with candies and refrigerate for 2 hours before serving.