Preparation info

  • Difficulty


  • Yield:

    125 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Cocoa butter, colored yellow and red as needed
White chocolate, melted, tempered, for lining molds as needed
Heavy cream 80 g 2 oz 15%
Glucose syrup 20 g 1 oz 4%
Reduced passion fruit purée (see Note) 80 g 2 oz 15%
White chocolate, unmelted, tempered, chopped 300 g 11 oz 15%
Butter, soft 20 g 1 oz 4%
Batch Size 500 g 18 oz 100%
White chocolate, melted, untempered or tempered, for sealing as needed


To Prepare the Molds

  1. Airbrush the interior of clean, polished keel-shaped molds with red cocoa butter on one end and yellow cocoa butter on the other.
  2. Line the molds with the tempered white chocolate, using the shell-molding technique.

    To make the passion fruit ganache:

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Heat the reduced passion fruit purée in a separate saucepan to 40°C/105°F.
  3. Pour the hot cream mixture and the warm reduced passion fruit purée over the chopped white chocolate and let sit for 1 minute to allow the chocolate to melt.
  4. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  5. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  6. Massage the butter into the ganache, taking care that no lumps of butter remain.
  7. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache.
  8. Allow the ganache to rest at room temperature until it reaches 32°C/90°F or slightly lower, approximately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.
  9. Using a disposable pastry bag with a small opening cut in the tip, fill the lined molds with the ganache to within 3 mm/ in of the tops.
  10. Allow the ganache to crystallize at room temperature until the top is solid, for several hours or overnight.
  11. Seal the truffles using either untempered white chocolate with a sealing tray or tempered white chocolate applied with a paper cone.
  12. Allow the tops to crystallize at room temperature. Then refrigerate the filled molds until the chocolate pulls away from the inside of the molds, approximately 20 minutes.
  13. Place a piece of stiff cardboard over each mold and invert the mold to release the finished confections.