Passion Fruit Pralines

Preparation info

  • Difficulty


  • Yield:


    Molded Pralines

Appears in

Ingredients Metric US Volume
Colored cocoa butter and/or couverture, for decoration as needed as needed as needed
White couverture, tempered, for casting and capping 190 g 6.7 oz ¾ cup
Heavy cream 150 g 5.3 oz cup
Passion fruit puree 150 g 5.3 oz ½ cup + 1 tbsp
Sugar 100 g 3.5 oz ½ cup
Lemon juice 9 g 0.3 oz ½ tbsp
Invert Sugar 50 g 1.8 oz 2 tbsp
Milk couverture, 37%, chopped or coins 185 g 6.5 oz cups
Dark couverture, 63%, chopped or coins 140 g 4.9 oz 1 cup
Unsalted butter, softened 75 g 2.6 oz 5 tbsp
1049 g 36.9 oz


  1. Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with colored cocoa butter or couverture as desired.
  2. Cast the molds with the white couverture.
  3. In a medium pot, combine the cream, passion fruit puree, sugar, and lemon juice and bring to a boil over medium heat.
  4. Combine the invert sugar and milk and dark couvertures. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.
  5. Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles, until you get a shiny consistency.
  6. Cool to 92°F/33.3°C. Blend in the butter using an immersion blender. Cover with plastic wrap and let cool to 88°F/31.1°C.
  7. When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Let set overnight at room temperature.
  8. Once the ganache has completely set, cap with the white couverture. Place in the refrigerator for 3 to 5 minutes to set.
  9. Tap the molds on the table to release the chocolates.
  10. Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in a dark, dry place.

Recommended Mold Décor

  1. Using an airbrush, spray the molds with yellow cocoa butter.
  2. Spray the molds with red cocoa butter.