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