Passion Fruit Truffles
Elegant truffles feature a rich chocolate shell encasing a beautiful white chocolate-passion fruit ganache.
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Instructions
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Begin heating 2/3 cup passion fruit juice, light corn syrup, and heavy cream in a small saucepan to a boil.
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Finely chop white chocolate into a heat-safe bowl, straining passion fruit puree first if necessary.
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Once the liquid boils, pour it over the white chocolate and whisk or blend until smooth and emulsified.
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Cover the ganache with plastic wrap and refrigerate for 2 hours, or until spoonable.
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Fill candy molds with tempered chocolate, invert to drain excess, then scrape the mold tops clean.
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Refrigerate molds for 10 minutes to set the chocolate lining.
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Spoon ganache into each mold, leaving space at the top, then cover with semi-sweet chocolate to seal.
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Scrape excess chocolate from the mold edges and refrigerate to set the bottom layer.
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Invert molds and pop out the finished truffles.