Best 3 White Chocolate Passion Fruit Truffles Recipes

WHITE CHOCOLATE TRUFFLES

Steps:

• Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.
• Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.
• To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you're in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.

PASSION FRUIT TRUFFLES

Steps:

• Gather the ingredients.
• If you are using passion fruit puree, pass it through a mesh strainer to remove the solids from the juice, and discard the solids.
• Place the 2/3 cup of juice in a small saucepan with the light corn syrup and the heavy cream over medium-high heat.
• Bring this mixture to a boil.
• While waiting for the passion fruit mixture to boil, finely chop the white chocolate and put it in a heat-safe bowl.
• Once at a boil, pour the hot liquid over the white chocolate and immediately begin gently whisking to melt the white chocolate and emulsify the mixture.
• If you have a handheld immersion blender, use it to blend the passion fruit ganache together. Otherwise, just continue whisking until you have a silky smooth mixture with no bits of white chocolate remaining.
• Press some cling wrap over the top of the ganache and refrigerate the bowl until the ganache has cooled and can be spooned, about 2 hours. Alternately, you can refrigerate it overnight, and then take the bowl out of the refrigerator the following day and let it sit at room temperature until it loosens up.
• Use a spoon to fill the clean, dry candy molds with the tempered chocolate, all the way up to the top. Once full, turn the molds upside down and allow the excess chocolate to drip back into the bowl.
• Take a bench scraper or metal spatula and scrape it across the top of the molds, removing the excess chocolate.
• Refrigerate the molds to speed the setting process of the chocolate, for about 10 minutes.
• Once the chocolate lining the molds is set, spoon the passion fruit ganache into each mold, leaving some space at the top for a layer of chocolate to seal up the truffles. It is better to have a little less ganache and a good chocolate seal, as opposed to more ganache that leaks from a poorly sealed truffle.
• Spoon some of the semisweet chocolate on top of the ganache in each mold, and spread it until it completely covers the ganache and seals in the sides.
• Again use the bench scraper or metal spatula to scrape across the bottom of the mold, removing any excess chocolate from the edges.
• Refrigerate the molds to set the bottom layer of chocolate.
• Once set, gently turn the molds upside down and pop out the truffles.
• Enjoy.

WHITE CHOCOLATE TRUFFLES

Steps:

• In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.