Passion Fruit Ganache for Homemade Chocolates
A silky, exotic passion fruit ganache that takes your homemade chocolates to the next level. With just a handful of pantry staples and 30 minutes, you can create a stunning tropical filling that rivals any artisan confectionery.
🛒 Ingredients
30 servings
- 1 can sweetened condensed milk (14 oz / 397 g)
- 3 tablespoons passion fruit purée or pulp (fresh or frozen)
- 4 tablespoons whole milk
- 1 tablespoon unsalted butter, softened
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Directions
- 1
In a medium bowl, combine the sweetened condensed milk and passion fruit purée. Stir vigorously with a spatula until fully blended and smooth.
- 2
Add the softened butter and continue mixing until the ganache is glossy, creamy and slightly aerated.
- 3
Pour in the whole milk one tablespoon at a time, mixing continuously, until the filling reaches a soft, pipeable consistency.
- 4
Refrigerate for 20 minutes to firm up slightly before using to fill chocolate molds or bonbon shells.
💡 Chef's Tip
For the most vibrant flavor, use fresh or frozen passion fruit pulp instead of flavoring powder. A touch of lime zest adds a beautiful citrus note.
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Same category — Desserts
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