Passion fruit chocolate truffles
by mimithorisson
One would think that after all these recent festivities, I’d had my dose of chocolate. But no. I wanted more. My friend Sheyenne gave me a recipe during the Christmas holidays for passion fruit chocolate truffles. Just the name is inviting enough. When I saw all the passion fruits at the market, I knew I had the perfect recipe up my sleeve. I love the slight sting you get on your palate after one bite. I was amazed at how simple the recipe was, and most of all how much fun I had making the truffles. All the ingredients are so beautiful and luxurious. The lusciousness of the honey, tender flesh of the passion fruit mixed with rich dark chocolate, cream and butter. Just a little something to make you happy. Merci Sheyenne!
Ingredients: (makes about 18-20 truffles)
2 passion fruits
60 ml/ 1/4 cup cream
230 g/ 8 ounces good quality black chocolate
15 ml/ 1 tbsp honey
30 g/ 2 tbsp butter
Cocoa powder (for dusting – you can also use confectioner’s sugar if you prefer)
1) Break chocolate into small chunks and place in a bowl. Set aside.
2) Place a sieve on top of a saucepan, take the passion fruit pulp and mash it up until all the juice drip into the recipient. Discard the seeds. Add the cream and honey, stir and bring the mixture to a soft boil.
3) Pour mixture on chocolate, stir until smooth. Add butter.
4) Leave to cool and place in the refrigerator for 2 hours.
5) Shape the chocolate paste into small truffles with the help of a small slotted spoon and roll them in cocoa powder.
It must be ESP-I have a package of passionfruit sitting in my refrigerator as we speak! I tasted it for the 1st time several weeks ago & fell in love w/ the tart taste. It’s very refreshing. Now I can marry it to chocolate-how wonderful! Thanks Mimi.
Oh Mimi, this sounds so delicious and incredibly easy, I can’t wait to try it! Thank you for another wonderful recipe. I absolutely adore your blog, you have amazing recipes and beautiful photos.
Best wishes
Sue P
Thanks Mimi,
They look and sound amazing. Cannot wait to try this one.
Di
Hi Mimi, Can you provide any advice on knowing when a passionfruit is ripe? I’ve seen some where the skin looks a bit dried and wrinkly as opposed to smooth like in your photos. Just wondering if one is better than the other. Thanks! — Lynn
p.s. I just showed my new husband the video of Oddur cooking steak to inspire him! Fingers crossed
Bonsoir Lynn! The ones in the photo were all ripe (apart from the greenish one) – they were purple, felt full in weight and when I opened them they were perfectly ripe and very juicy (however they were not wrinkly). The best tip is to look at the colour and texture. If the skin of the passion fruit is wrinkly that is a ususally a good sign. A wrinkled passion fruit indicates ripeness and sweetness. The colour should be purple to dark purple. So in my opinion stick to the wrinkly ones! By the way I hope your husband will cook you a nice meal after Oddur’s tutorial!
Mimixx
This is gorgeous. Will try. When you say “black chocolate” does it have any sugar added? Or is like “Baker’s” with no sugar added?
Have a wonderful Sunday.
Mary
Hi Mary. Thanks for visiting! I use black chocolate (70% cacao – special baker’s chocolate) that is slightly sweetened. I think it would taste delicious with an unsweetened chocolate like Baker’s. The spoon of honey and passion fruit add a lot of sweet flavours to the truffles. You can always add a little bit more honey to your taste. Enjoy the recipe! Mimix
What a beautiful simple recipe for absolute decadence. Can you imagine all the oohs and aahs I will get from these. And you too. Definitely no other dessert needed. They are my idea of heaven on a plate. Thank you so much.
I absolutely love this combination of passionfruit and dark chocolate! Thank you for the inspiration.
It’s amazing how something so simple can taste so good!
Hello I love your blog! Such beautiful photographs and enticing recipes. I have made your chocolate tart and it turned out wonderfully, so thank you!
I had a question just out of curiosity. I hope it’s not nosy or offensive, I really don’t mean it to be! I know you have lived in Hong Kong and France, but you write in English. Your writing is always enjoyable to read, but I usually like to picture a voice when I read blogs, and I can’t quite imagine what yours would sound like. Do you have a French accent, or a Chinese one? Or none at all? What language do you consider your native language? And if you don’t mind my asking, where did you learn to speak/write english so well?
Again, I hope I am not offensive. I just think your heritage of Chinese and French is so interesting, and I would just like to get a better idea of what makes you, you!
Bonsoir Kate! Thanks so much for dropping by. I am very happy to answer your questions. Since I was a child (I grew up in Hong Kong), there were many languages spoken at home. French with my mother, Chinese/ English with my father. French, Chinese and English have always been my main languages, but French is really my mother tongue (My parents sent me to a Chinese school for my first years, followed by a French school until high school/ university). Now, I speak French to my children, my husband speaks Icelandic/ English to them. When I speak, my friends say I sound slightly American with a hint of French. I just finished shooting a small film today where I cook a recipe, and there’s a lot of talking! Hopefully you’ll get to see it soon! Best, Mimix
I thought that chocolate and orange together were the perfect marriage but passion fruit and chocolate can I name them as explosive love ?…
Love your blog!
Paula
Hello!
Can’t help but love everything about this blog…you make mysterious things uncomplicated. I can’t wait to make my own truffles…I will follow this recipe, but would like to substitute another fruit….would figs work? I also echo Kate’s comment…. can’t help but be curious about the beautiful you that appears on the pages of this blog!
How about the language you all speak at home? I am a linguist and love the possibilities of a multicultural family…it can be such a wonderful blend of culture, traditions, and language ( i have one myself!)…if we take advantage of, which your lifestyle definitely speaks of!
Bonsoir Valérie! Thanks so much for your kindness – I love to hear that my recipes sounds uncomplicated – that is my ‘motto’. Figs would deifinitely work for the truffles – I think you can directly add the fruit to the chocolate (mash it up well first). Sounds delicious! To answer your question, at home, we all speak many different languages. I speak French to my children, my husband speaks Icelandic/ English to them. My husband and I speak English together. Once in a while, with the kids, I will add some Chinese to our conversation (Cantonese and Mandarin), through music or games. I want them to speak Chinese too! All in good time I hope. Best, Mimi
This recipe sounds wonderful! I have recently been exploring the possiblities with passion fruit, thank you for sharing your recipe.
Hi Mimi, I’ve just discovered your lovely blog. All your photos are truly breathtaking, looking forward to browsing through the rest of your recipes.
Hi Mimi,
Thank you for posting a recipe on passionfruit truffles – I have always wondered how I could make them after sampling this delicious combination at the Salon du Chocolat in Paris a few years ago.
I also tried a yummy white chocolate and passionfruit dessert at Cafe de la Paix but I’m not sure if it’s on the menu any longer.
Unfortunately my partner has given up chocolate for Lent…I guess I could make a test batch of these truffles just for me!
Cath
[...] de la guapérrima Mimi Thorisson tiene un aire sensual (si, incluso la sopa de cebolla), pero estas trufas de fruta de la pasión son [...]