Milk chocolate truffles with passion fruit
Chocolate and passionfruit work beautifully together and there are few ingredients that compliment each other as well as this. These little truffles are super easy to make and provide the perfect finish to a meal with coffee.
Like most things I suggest that these are made as fresh as possible but you can keep the ganache squares in the freezer if needed for up to a month (in a airtight container) so that all you need to do is pull some out to come up to room temperature and roll them in cocoa powder for short notice guests or getting a dinner ready in advance when you have other courses to worry about.
Special Equipment
- Flat silicone mat
- Unlipped flat tray
Ingredients
- 700g milk chocolate couverture
- 100g unsalted butter
- 20 passion fruits
- 40g honey
- Cocoa powder for dusting
Method
- Cut the butter into small pieces. Line a flat tray with silicon or greaseproof paper.
- Cut the passion fruits in half; remove the flesh with a teaspoon, placing it in a sieve over a bowl to collect the juice.
- Pour the passion fruit juice and the honey into a pan and bring to the boil, then take off of the heat.
- Place the chocolate into a bowl and pour the hot cream over it. Stir gently with a spatula or whisk to emulsify the two while the hot cream melts the chocolate.
- Once well combined add the butter, at little at a time, stirring well. Once all combined pour into a flat silicone mat that is on top of a flat tray and leave to set in the fridge overnight until firm.
- Remove the ganache from the tray once set, by placing the mat upside down on a cutting board and peeling off the mat. Cut the ganache into small rectangles (2.5x1cm pieces). This is best with a warm clean knife which can be achieved by running the knife under hot water between each cut and then wiping with kitchen paper to dry off the water.
- Roll truffle rectangles into sieved cocoa powder and leave to come up to room temperature.
