Passion Fruit Truffle

White chocolate truffles with passion fruit purée, covered with shredded coconut



ingredients preparation
  • 380g
    passion fruit purée
  • 30g
    glucose syrup
  • 150g
    Butter 83%
  • 60g
    white rum

1. In a pot, mix together the passion fruit puree, glucose and butter.
2. Bring to a light boil.
3. Pour over the Van Leer Ivory white chocolate and mix to combine.
4. Create the perfect emulsion and add the alcohol, cool down the ganache to 29°C (84°F).
5. Pipe into pre-made Callebaut white chocolate truffles shells and let crystallize fully overnight.
6. Close with pre-crystallized Van Leer Ivory white chocolate then enrobe the truffles with pre-crystallized Van Leer Ivory white chocolate and roll them into shredded coconut.

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