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Chocolate Passionfruit Truffles - Trufas de Maracuya

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Chocolate Passionfruit Truffles - Trufas de Maracuya

Chocolate Passionfruit Truffles - Trufas de Maracuya

Marian Blazes

Passionfruit and chocolate make a great combination. These chocolate truffles burst with the tart, exotic flavor of passionfruit.

These chocolates can be prepared by filling candy molds, or can be shaped by hand. To save time, I use candy coating to dip the truffles, but if you prefer higher quality chocolate, you will need to temper it first. Please see this excellent article by Elizabeth LaBau (About.com's guide to candy) about how to dip truffles and temper chocolate.

You can use frozen passionfruit pulp for these truffles, which I find in the Latin food section of the frozen foods at our regular supermarket.

Yield: About 15-20 truffles

Ingredients:

  • 12 ounces candy coating (or semisweet or dark chocolate, to be tempered)
  • 1/2 cup fresh or frozen passionfruit pulp
  • 3 tablespoons sugar
  • 10 ounces dark or bittersweet chocolate
  • 1 tablespoon corn syrup
  • 1 tablespoon butter
  • 1/3 cup cream

Preparation:

  1. If using candy molds, you will need to coat them with candy coating (or tempered chocolate) before adding the ganache center. If hand rolling truffles, skip to step 3.

  2. Make sure candy molds are very clean and completely dry. Melt the candy coating by placing it in the microwave for 30 seconds at a time, stirring well in between, until completely melted and smooth (or temper the chocolate for dipping - see how to temper chocolate). Pour the melted chocolate into the molds, almost filling them, then turn molds upside down over a piece of waxed paper, tapping the underside of the mold gently to let the chocolate drain out. The molds should have a thin coating of chocolate. Scrape excess chocolate off the top of the mold. Let chocolate set while you make the ganache filling.

  3. Chop the dark chocolate and place it in a heat proof bowl.

  4. Place passionfruit pulp, sugar, and glucose in a small saucepan and bring to a boil. Once it comes to a boil, add the cream and bring mixture back to a boil.

  5. Remove from heat and pour over chopped chocolate. Add butter and fold mixture occasionally with a spatula until chocolate is melted and mixture is smooth.

  6. If using candy molds, pipe or spoon ganache into molds, filling almost to the top, while ganache is still warm. If rolling ganache into truffles, place ganache in refrigerator to chill and skip to step 9.

  7. After filling candy molds with ganache, let set for about 30 minutes. Melt the candy coating once again, and pour over tops of candy molds, using a bench scraper or spatula to scrape off excess chocolate.

  8. Let chocolates set until firm (you can refrigerate them briefly to speed things up). To remove chocolates, turn mold upside down and bang sharply on counter.

  9. To roll truffles, break off a piece of chilled ganache and quickly roll between palms of your hand until you have a round ball, about an inch in diameter (or desired size). Repeat with remaining ganache, and return truffles to refrigerator to chill.

  10. Once truffles are well chilled, melt the candy coating by placing it in the microwave for 30 seconds at a time, stirring well in between, until completely melted and smooth (or temper the chocolate for dipping - see how to temper chocolate).

  11. Place a truffle on a fork and dip into the melted chocolate, letting excess chocolate drip off before sliding truffle on a piece of wax paper. (see how to dip truffles). Truffles can be rolled in chopped nuts, coconut, or finely chopped chocolate once coating sets slightly.

  12. Store truffles in refrigerator.

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