Passion fruit chocolate truffles


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!

Passion fruits truffles

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.

Passion fruit pulp

31 thoughts on “Passion fruit chocolate truffles

  1. 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.

  2. 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

  3. 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 😉

    1. 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

      1. Further on how to tell the ripeness of passionfruit
        The simple solution is how much green do you see – Ripe passionfruit are no longer green – both the purple and yellow fruits start out green. The yellow fruit are generally larger in size but look the same inside.
        Passionfruit that are wrinkly are old. Weight starts to decrease as they lose moisture.
        They are still good to eat, unless very light, this indicates they are very dry inside.

  4. 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.

    1. 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

  5. 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.

  6. 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!

    1. 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

  7. 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!


  8. 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!

    1. 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

  9. 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! 🙂


  10. I have had this recipe in a ‘to try’ folder for a while now, and now that I’m in Brazil where passion fruits are cheap and plentiful, I figured–why not?

    These truffles are *unbelievable*–and they’re so uncomplicated. Even better (:

    I did find, however, that I had to keep them in the freezer (not the refrigerator) in order to avoid their turning into little lumps with the consistency of a thick custard. It may have something to do with the size of the passion fruits here (they’re the yellow kind–quite large, actually, but not something I thought about until seeing the smaller purple passion fruits in your beautiful photos), yielding more liquid in the truffle mixture.

    Still, these are *so* worth making–just delicious, and so simple! Thank you for an excellent recipe.

    1. Hi! So glad to hear from you – and it is always a pleasure to hear from happy readers! So glad to know you enjoye dthe chocolate truffles – it’s an easy recipe. You are right, if the passion fruits are juicer and bigger, the chocolate ganache could be a bit too runny. Perhaps you could try by adding more chocolate and butter to fix this! Bonne journée, mimix

  11. How much passion fruit juice can you get from 2 passion fruits? Because I am thinking of just using frozen passion puree instead of real passion fruit. Thanks.

  12. Dear Mimi,
    Passion fruit, dark chocolate and truffles are three of my husband’s favorite things. He regularly travels to his corporate office in New York and the last time I accompanied him, we enjoyed dinner at Daniel Boulud’s iconic restaurant Daniel ( We indulged in the six course tasting menu with wine and between courses, were presented with petite chocolates, some flavored with passion fruit. The meal was finished with an amazing passion fruit desert (we both ordered the same thing, unlike the other courses). It was heaven. Brilliant meal. My husband lived in Uganda for some years, where he had passion fruit growing on his property. His house girl would regularly juice them. Could you imagine the luxury of having fresh passion fruit juice considering how little juice each fruit yields? I recently found them at our market here and treated him to passion fruit sorbet (there’s still a bit in the freezer).

    I’ve been working my way through your beautiful blog, oldest post forward, and have just landed on this recipe today. I was going to send my thanks and compliments once I reached the most current post, but this one stopped me. I found your blog on the day I came down with a terrible cold (first in 3 years…very annoying). Having my own business, I often am in denial about being ill and make myself worse in the end by not resting. This time, I’ve forced myself to stop and recover. I found your blog on day one and it has kept me happily distracted while on the mend. I am passionate about cooking and have resisted preparing every recipe until I’m fully recovered! Having been so involved with my business lately, my meals haven’t been terribly inspired, which your blog has happily corrected. First thing I will make will absolutely be these truffles to thank my husband for his patience!

    Thank you for the time, love and beauty you put into each post. Your writings and recipes have truly made my down-time very enjoyable and my meal planning more inspired again!

    Bien des choses à tous,

    1. Bonjour Amy,

      Thank you so much for your kind comment! I am so touched by your words. First of all, I hope you have recovered. It is so important to take it easy sometimes, to just stop the intense rhythm and spend time reflecting. I am so happy to hear my blog has inspired you, and I am hopefully imagining you cooking a few recipes, perhaps from this blog? 🙂 Merci! Mimi x

      1. Bonsoir Mimi,
        Thank you so much for your thoughtful reply. I’m nearly recovered and am hoping air travel in a couple of days doesn’t set me back. All being well, next week will see me back at the market and back in the kitchen! Sitting in airports and on planes will be the perfect time for meal planning….and yes, there will be many meals prepared from your recipes! I can’t wait 🙂
        Bonne semaine!

  13. Dear Mimi!

    I am wondering about how much would the two passion fruits give out as their juices? I have 100% pure passion fruit pure in my freezer (which comes in a 1 kg box) and I am not sure how much i should use of it.
    I am thinking it can’t be much , maybe about 50-70 ml (or even less)? Have you ever measured how much juice they gave out?

    Thank you for your help,


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