Passion fruit ganache

by Adam Simmonds
Return to Recipe
Print
servings4
20 minutes

Ingredients

Passion fruit ganache recipe

  • 50g of passion fruit purée
  • 75ml of double cream
  • 188g of dark chocolate, with a minimum of 64% cocoa solids
  • 30g of butter, softened
  • 10g of trimoline
  • 1 dash of cocoa powder

Method

1
Bring the purée, cream and trimoline to the boil in a pan
  • 50g of passion fruit purée
  • 75ml of double cream
  • 10g of trimoline
2
Pour over the chocolate and allow to stand for 1 minute. Whisk together so that a smooth, shiny ganache is formed, then gradually whisk in the butter
  • 188g of dark chocolate, with a minimum of 64% cocoa solids
  • 30g of butter, softened
3
Pour into a mould measuring 19 x 9 x 1 cm, and once set, cut to the desired size
4
Roll in cocoa powder, then allow to set before serving. You could also pour tempered chocolate over the ganache to create a firm chocolate shell, as in the photo above
  • 1 dash of cocoa powder