Description
Sharp, floral, and tangy passion fruit meets silky-smooth white chocolate in these easy homemade truffles. They’re creamy, fragrant, and just sweet enough to make every bite feel like a tropical escape.
Ingredients
- 10 oz (285g) white chocolate, finely chopped (for ganache)
- 1/3 cup (80ml) heavy cream
- 1/3 cup (80ml) passion fruit puree
- 2 tbsp (28g) unsalted butter, softened
- 1/8 tsp fine sea salt
- 1/2 tsp vanilla extract (optional)
- 7 oz (200g) white chocolate, melted (for coating)
- Freeze-dried passion fruit powder or freeze-dried raspberries, crushed (for dusting, optional)
- Edible gold leaf (optional)
- Desiccated coconut, finely shredded (optional)
Instructions
- Finely chop 10 oz white chocolate and place in a heatproof bowl.
- In a small saucepan, combine 1/3 cup heavy cream and 1/3 cup passion fruit puree. Warm over medium-low heat until just simmering (do not boil).
- Pour the hot cream-passion fruit mixture over the chopped white chocolate. Let sit for 2-3 minutes.
- Gently stir the mixture from the center outward until smooth and glossy. If lumps remain, microwave in 10-second bursts, stirring each time, until melted.
- Add 2 tbsp unsalted butter and 1/8 tsp fine sea salt; stir until fully incorporated. Add 1/2 tsp vanilla extract if using.
- Cover the bowl with plastic wrap, pressing it onto the surface of the ganache. Chill in the fridge for 2-3 hours, or until firm enough to scoop (or freeze for 45 minutes, checking every 15 minutes).
- Line a baking sheet with parchment. Using a small cookie scoop or spoon, portion out heaping teaspoons of ganache and roll each into a ball.
- Place truffle balls on the baking sheet and refrigerate for at least 30 minutes until firm.
- Melt 7 oz white chocolate in a heatproof bowl over simmering water or in the microwave in 20-second bursts. Stir until smooth and glossy. Let cool slightly.
- Using two forks or dipping tools, dip each truffle ball into the melted white chocolate, letting excess drip off. Place back on the parchment. While still wet, dust with freeze-dried passion fruit powder, coconut, or edible gold leaf.
- Let truffles set at room temperature or in the fridge for about 20 minutes. Transfer to an airtight container for storage.
Notes
For best results, use high-quality white chocolate bars, not chips. If the ganache is too soft to roll, chill longer or add a bit more melted chocolate. Decorate truffles while the coating is still wet for toppings to stick. Store in the fridge for up to a week or freeze for longer storage. For dairy-free, use coconut cream and vegan white chocolate, but freeze before dipping as the ganache will be softer.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Fusion
Nutrition
- Serving Size: 1 truffle
- Calories: 80
- Sugar: 7
- Sodium: 10
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 8
- Protein: 1
Keywords: passion fruit truffles, white chocolate truffles, homemade truffles, easy truffle recipe, tropical dessert, edible gifts, gluten-free dessert, party treats, fancy dessert, ganache truffles