Passion fruit chocolate ganache – Fruity truffle or macaron filling


I have a passion for passion fruit. So naturally, when i am looking for a fruity element for a cake, macaron or truffle filling, this one is my go to. This passion fruit chocolate ganache is super simple to prepare, but is a true taste explosion.

I’m not gonna lie, I never tried to make the chocolate shells for truffles myself, I get them ready made and just fill them. After all: the filling is the start, right? I use these hallow chocolate balls by Sweet Art.

This passion fruit chocolate ganache adds this zesty and bold freshness to truffles and makes them the perfect partner in crime for a treat mix with rich chocolate truffles. I would also recommend trying to make your own truffles as one of those very personal little give-aways for friends and family for christmas. I always like to add something personal to hand out for the holidays and truffles are just one of those perfect little ideas, I like to put out there. Besides, preparing passion fruit chocolate ganache is a super fast job. 10 minutes and done (minus filling the shells and sealing them with melted chocolate).

By the way, these truffles work amazing with my homemade healthy version of eggnog.

Don’t forget to check out all the dessert recipes on Mareike’s Cozy Corner to truly tickle your sweet tooth.

At a glance

  • Cuisine: French
  • Category: Dessert
  • Servings: 60 truffles, 24 macarons, 1 cake ganache
  • Difficulty level: Easy
  • Preparation time: 10 minutes
  • Rest time: 24 hours
  • Time from start to finish: 1 day 10 minutes

Ingredient for passion fruit chocolate ganache

  • 13 ounces white chocolate (370 grams)
  • 5 fl ounces passion fruit juice (150 ml)
  • 2.5 ounces of butter (room-temperature) (70 grams)

How to prepare passion fruit chocolate ganache

Melt the white chocolate in a water bath or the micro wave and then mix it with the butter. Once it’s nicely blended, whisk in the passion fruit juice. That’s it.

Fill the passion fruit chocolate ganache in a piping bag and let it cool down and solidify in the fridge for about 24 hours, give or take.

Tip: to avoid a gigantic mess, when filling the piping bag, I like putting the bag into a measuring cup. Then you can actually simply pour the ganache into the bag without any spilling or having to use a spoon.

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