White chocolate passion fruit truffles

You may think that I’m on a passion fruit kick, but what really happened is that I got carried away, bought a load of passion fruit and therefore had to use them all. :)

These truffles are soft, delicious, and the zing of the passion fruit perfectly balances the sweetness of the white chocolate. You can follow Candace’s recipe and dip the truffles in melted chocolate, but I wasn’t bold enough to try that on a 32°C (89.6°F) day. :)

White chocolate passion fruit truffles
recipe from here; inspiration for making truffles from Baked: New Frontiers in Baking

560g (20oz) good quality white chocolate, finely chopped
½ cup (120ml) heavy cream
¾ cup (180ml) passion fruit pulp – I kept the seeds
icing sugar, sifted, for dusting

Place the chocolate in a large bowl. Heat the cream and passion fruit pulp to a boil separately in small containers – it is important to heat the cream and pulp separately, as the acid in the pulp will likely curdle the cream.
Pour the hot cream and half of the passion fruit pulp over the chopped chocolate. Let sit for 1 minute and then gently stir with a rubber spatula. Once the mixture is creamy and combined, add the remaining passion fruit pulp and stir again until smooth. Refrigerate for a few hours until firm.
Using a very small cookie scoop or spoon, portion out 2.5cm (1in) balls of the firm white chocolate mixture onto a parchment lined sheet pan. If the truffle mixture gets too soft, place back into the refrigerator to firm up. Gently and quickly roll each into a well rounded ball. Refrigerate the balls until they are firm again, then gently roll them in the icing sugar. Refrigerate.

Makes about 100 truffles – I halved the recipe above, used 1 ½ rounded teaspoons of mixture per truffle and got 30