Passion Fruit Chocolate Truffles
Creamy, melt-in-your-mouth truffles with a luscious white chocolate and passion fruit ganache centre, coated in a smooth milk chocolate shell. The tropical tang of passion fruit cuts through the richness of the chocolate for a perfectly balanced bite. Great for gifting or as an elegant after-dinner treat.
🛒 Ingredients
50 servings
- 500 g milk or dark chocolate
- 500 g white chocolate
- 200 ml heavy whipping cream
- 80 ml fresh or bottled passion fruit juice
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Directions
- 1
Finely chop the white chocolate and place it in a heatproof bowl.
- 2
Melt the white chocolate in the microwave in 1-minute intervals, stirring between each, until smooth and glossy.
- 3
Add the heavy cream to the melted chocolate and stir vigorously to create a smooth ganache.
- 4
Gradually pour in the passion fruit juice, stirring gently to keep the ganache emulsified.
- 5
Cover with plastic wrap and refrigerate for at least 2 hours until the ganache is firm enough to shape.
- 6
Scoop the ganache into small balls using a melon baller or lightly cocoa-dusted hands.
- 7
Melt the milk chocolate in 1-minute microwave intervals, stirring each time. For a smoother coating, temper by stirring in a handful of finely chopped chocolate off the heat.
- 8
Dip each truffle into the melted milk chocolate using a dipping fork, letting the excess drip off.
- 9
Place on parchment paper and allow to set at room temperature or in the refrigerator for 30 minutes.
- 10
Store in an airtight container in the fridge for up to 10 days.
💡 Chef's Tip
If tempering chocolate feels tricky, use compound chocolate or coating chocolate instead — it melts evenly without tempering and gives a shiny finish. For a more intense passion fruit flavour, steep the whole pulp (seeds included) in warm cream for 10 minutes, then strain before using.
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