Passion fruit chocolate truffles

11 Feb

Passion fruit truffles

One of the things I’ve always enjoyed about chocolates is the element of surprise. Shapes can be a giveaway – square toffees, dome-shaped cherries and so on  – as is the printed guide when it exists. But until you commit and sink your teeth into a chocolate, you don’t really know what’s inside.

The acute disappointment of biting into a strawberry cream with its cloying taste of cosmetics. The outrage of a square chocolate unpardonably filled with fibrous coconut. The double delight of getting whatever chocolate you and your brother both favour after he went first and chose wrong…;-) 

As chocolates go, French truffles play their cards very close to their chests. Roundish and lumpy, they are named for the fungi they resemble. Their cocoa dusted exteriors give no clue as to their flavour. Plain, coffee, whisky – or in this case, passion fruit.

Recipe from the Manger website.

Passion fruit chocolate truffles
(makes about 20 truffles)

  • 200g good quality dark chocolate
  • 2 passion fruit
  • 1/4 cup cream
  • 1 Tb honey
  • 2 Tb butter
  • 1/4 cup cocoa powder, for dusting
  1. Break the chocolate into small pieces and place in a bowl.
  2. Scoop out the filling of the passion fruit and place in a sieve over a small saucepan.
  3. Mash the passion fruit pulp with a fork, extracting as much juice as possible. Discard the seeds.
  4. Set the saucepan over a medium flame. Stir in the cream and honey, and bring to the boil.
  5. Pour the hot mixture over the chocolate pieces, and stir until the chocolate melts. Stir in the butter.
  6. Allow the chocolate mixture to cool, then transfer to the refrigerator for two hours.
  7. Pour a thin layer of cocoa powder into a bowl. Form the chocolate mixture into balls the size of a walnut and roll in cocoa powder until completely coated.

7 Responses to “Passion fruit chocolate truffles”

  1. eat2healthblog February 11, 2016 at 9:22 am #

    Lol, that brings back some childhood memories; Quality Street and of course ‘Pot of Gold’ (lucky dip anyone?!). We love the idea of using fresh fruit to flavour chocolates! Have you tried using any other fruits? Definitely food for thought the next time we fancy making them. 🙂

    • Andrea February 11, 2016 at 12:02 pm #

      I’ve tried orange as well. The flavour was a bit subtle, so will take another run at that. Also wondered about trying cordial…

      • eat2healthblog February 12, 2016 at 10:01 am #

        That sounds tasty; we’ve had similar experiences when playing with orange flavours too. Interesting thought, you’ll have to let us know how you get on. 🙂

  2. Yana February 11, 2016 at 9:51 am #

    It sounds wonderful, Andrea!

    • Andrea February 11, 2016 at 12:32 pm #

      Thanks Yana!

  3. Angela G. February 11, 2016 at 10:13 am #

    They look sinfully delicious! 🙂 xx

    • Andrea February 11, 2016 at 12:07 pm #

      Thank you!

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