Ingredients

The following ingredients have 60 Servings
  • 560 gms – 20 oz. white chocolate (chopped)
  • 120 ml – ½ cup heavy cream
  • 180 ml – ¾ cup passion fruit pulp (I kept the seeds)
  • More white chocolate to coat
  • Sugar pearls

Instruction

  • Scold the cream and passion fruit pulp separately in small pots (it is important to heat them separately, as the acid in the fruit may curdle the cream).
  • Put the chopped white chocolate in a bowl.
  • Pour the hot cream and half of the hot passion fruit pulp over the chopped chocolate. Let it sit for 1 minute and then gently stir it until creamy and combined. Then add the remaining passion fruit pulp and stir again until smooth.
  • Refrigerate for a few hours until firm.
  • Using a small spoon, make 2.5 cm – 1 inch balls of the firm white chocolate mixture and put them onto a tray lined with baking paper. If the truffle mixture gets too soft, put it back in the fridge to harden.
  • Refrigerate the balls until they are firm again.
  • In the meantime, melt some white chocolate in the microwave or over a double boiler.
  • When the balls have hardened, quickly dip them into the melted chocolate with 2 forks and put them back in the fridge until solid.
  • Decorate them with a drizzle of white chocolate and sugar pearls.