Prep Time: 10 Mins + Refrigeration
Serves: 20 – 25 Truffles
Ingredients
200g good quality white chocolate
¼ cup pure cream (60 ml)
¼ cup passionfruit pulp, including seeds (approx. 3 – 4 fresh passionfruit)
½ tsp vanilla paste or extract
Pinch sea salt
200g shortbread biscuits, crushed
To decorate
100g white chocolate, extra
Toasted faked almonds, lightly crushed
Toasted shredded coconut
Method
Finely chop 200g white chocolate. Warm cream in a heavy-based saucepan until it just starts to boil.
Remove cream from heat, add chopped chocolate and stir once. Allow cream and chocolate to sit for one minute, then stir until all the chocolate has melted.
Add passionfruit pulp, vanilla, salt, and crushed shortbread biscuits to pan with the chocolate. Stir well, then scrape warm mixture into a shallow dish and refrigerate for 3 – 4 hours until firm.
Scoop the passionfruit chocolate onto a baking paper lined tray. Use clean hands to roll into balls. Refrigerate the formed truffles for 1 hour.
Melt extra white chocolate (in the microwave or in a bowl set over a pan of simmering water) and drizzle over the cold truffles. Sprinkle with toasted almonds and coconut before the chocolate sets. Store truffles in a covered container in the refrigerator for up five days, serve at room temperature.
Australian passionfruit is set for another flush over the cooler months, bringing a fresh taste of summer into your favourite winter meals. The sweet and tangy fruit has a winter peak which sees passionfruit ripe and abundant when the temperature drops.
Passionfruit grower, Tina Macpherson, says from early June Aussies can expect to see an abundance of fruit in store to enjoy.
Photo by Jennifer Jenner
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