Chocolate truffles with passion fruit

I love chocolate truffles, they are easy to make, rich, smooth, and full of chocolaty goodness.

I made these for my birthday as well. They seem to go down very well with adults, but not so much with the kids (my nephews didn't like them on their own, but thought they were good in combination with the orange ice cream).

The passion fruit flavour cuts through the richness of the chocolate in a great way, and as a result, this has become one of my favorite flavor combinations.

Credit where credits due, I got the idea for these from the exploding chocolate gateau by Heston Blumenthal, which is highly recommended if you're feeling adventurous. Also the basic "form" of this recipe is from Hestons chocolate truffles recipe, though I've modified it a bit.

Tip 1: This recipe makes quite a few truffles, but it is very scalable. If you want a different amount, just decrease/increase each of the ingredients, by the same percentage.

Ingredients:
3 dl whipping cream
200g dark chocolate (70%)
100g milk chocolate
9 Passion fruits
Cocoa powder

 

Ingredients

1. Cut the passion fruits in half and scoop out the inside into a pot along with the cream.
2. Heat the cream + passion fruit mix until it almost comes to a boil, then remove from heat and let the passion fruit infuses into the cream.
3. Meanwhile, break the chocolate up ito pieces and melt in a bain-marie, basically a large bowl over a pot of boiling water (the water should NOT touch the bottom of the bowl). Give it a stir every now and then to get it to melt evenly.
4. Once the chocolate is melted, strain the cream + passion fruit mix.
5. Add the cream to the chocolate, about a third at a time, mixing them together thoroughly before adding the next third.
6. Let it cool for a couple of hours in room temperature, then place in the fridge and let it set for about 6 hours.
7. Form the truffles into balls about an inch in diameter, using either a melon baller, or your hands. These truffles are fairly soft, so it's probably easier to do with your hands (prepare to get dirty).
8. As you go, drop the truffles onto a plate of cocoa powder and cover them.

Tip 2: Since these truffles are rather soft, I advise you to keep them in the fridge until you want to serve them.

Cream + passion fruit

Partly melted chocolate

Chocolate and passion fruit flavored cream

The final mixture, ready to be cooled

The final product