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Chocolate Passion Truffles

with passion fruit and cacao nib praline

by Henry Richardson M.

Serves
24 - 30 pieces

1 hour + 24 hours

Ingredients:

    Ganache

  • 2 cups chopped Quri Allpa Napo 65%
  • 1 cup heavy cream
  • 2 tbsps unsalted butter
  • 2 tbsps corn syrope or liquid glucose
  • 2 tbsps passion fruit liqueur
  • 1/4 tsp passion fruit powder

    Couverture

  • 1 cup Quri Allpa Puerto Quito 55%
  • 1 tsp cocoa butter

    Passion fruit and cacao nib praline

  • 1 cup white sugar
  • 1 tsp fresh passion fruit juice
  • 2 tbsps unsalted butter
  • 1 tbsp liquid glucose
  • 4 tbsps cacao nibs

Directions:

    Ganache

  • Mix the chocolate with the cream.
  • Melt the mixture in the microwave. Cook on HIGH for 3 minutes in 1 minute intervals.
  • Whisk well. Mix with the glucose and the liqueur, then add the passion fruit powder and whisk.
  • Refrigerate for 24 hours.
  • Shape into balls with the #70 disher and refrigerate.

    Praline

  • At MEDIUM heat melt the sugar with the passion fruit juice until you get a light coloured candy.
  • Turn off the heat. Add the butter and whisk well until it blends completely.
  • Sprinkle all the cacao nibs, mix and pour over a silpad.
  • Let it cool completely and chop into fine pieces.

    Couverture

  • Melt the chocolate with the cocoa butter, whisk and pour over the stone slab.
  • Temperate the chocolate and cover the cold truffle balls. Let them cool over a wire rack.
  • To decorate roll or sprinkle the truffles with the praline before the couverture is too hard.
  • Let them cool down completely and keep under refrigeration.
  • To serve leave out at room temperature for 10 minutes.
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