Featuring Da Vine Foods Passion Fruit Purée
Please note: This post is sponsored by Da Vine Foods. All opinions are our own.
Calling all chocolate lovers! These Passion Fruit Milk Chocolate Hand-Rolled Truffles are an explosian of flavor with pure passion fruit and a creamy milk chocolate ganache. It literally melts in your mouth! Make these truffles easily at home and enjoy them yourself or give as gifts to loved ones!
What are chocolate truffles?
Chocolate truffles are small chocolate treats that typically have a creamy ganache filling and are rolled in some sort of topping like coconut, cocoa powder, chopped nuts, etc.
How do you make hand-rolled truffles?
There are numerous recipes for little chocolate balls of heaven like these, but the true chocolate ganache truffles are the best in our humble opinion. A ganache is not difficult to make and is simply a combination of cream and chocolate that can be used as a frosting, glaze, or made thicker as a filling like in these truffles.
To make a traditional chocolate ganache, you heat cream on the stove, then pour it over chopped up chocolate and stir until combined into a silky creamy chocolate. As the ganache cools, it thickens to the desired consistency for what you want to use it for.
Check out how we use ganache fillings in Strawberry and Bubbly and Cappuccino Macarons. Or check out this delicious Spiced Chocolate Ganache Tart.
Passion Fruit Chocolate Ganache
Making a ganache is not the biggest challenge, but incorporating Da Vine Foods Passion Fruit Puree into the ganache and maintaining the amazing texture of truffles and getting that sour and sweet passion fruit flavor to shine posed a true challenge when developing this recipe.
So we reached out to professional chocolatier and our good friend, Amy Turner of Sweet Legacies to help us develop this amazing recipe for our readers! After several days of recipe testing, and many chocolate truffles later, Amy landed on the perfect recipe that is sure to please your palates!
Making the Truffles
Reducing the Purée
Because we are dealing with pure passion fruit purée, it’s important to reduce the liquid down to the right consistency for truffles. This consistency is similar to a thick glaze or dessert syrup. To do this, you need to add the purée to a sauce pan over medium-high heat for about 10 minutes.
The purée will continue to thicken and reduce from 6 oz down to about 1.5 oz. You will know when it is ready when you scrape your spatula or wooden spoon across the bottom of the pan and the purée does not immediately fill in the line your spatula left.
What chocolate should I use?
The quality of the chocolate you use makes all the difference in this recipe, so Amy highly recommends you use Valrhona or Callebaut, which can be purchased from many gourmet markets or HERE. Another brand we like and used for this recipe is Guittard which can be bought on the link above but we find it at grocery stores like HEB or Central Market here in Texas.
Melting the Chocolate
If you are following the recipe, you should have a microwave safe bowl with your chopped up milk chocolate, honey, and corn syrup nearby while the purée reduces. Because the purée is pure passion fruit with no added sugar, it is important for taste and texture to use milk chocolate along with the honey and corn syrup to add a bit more sweetness to the truffle.
To begin to melt the chocolate, you will pour 1.5 oz of your hot reduced purée directly over the top of your chocolate. Mix it briefly to evenly distribute the heat and allow it to encourage melting.
You will now use your trusty microwave to do the rest of the melting. Place your bowl in the microwave for 15 second intervals ONLY! Heating for longer than 15 seconds can burn the chocolate or result in a gritty texture that is not desirable in truffles. So, do not stray from 15 seconds to get these to be perfect. You will only need to do this 2-3 times while stirring in between for the chocolate to melt completely.
Finishing the Ganache
Now that your chocolate is melted, you will need to let the chocolate sit at room temp for about 10-15 minutes until it cools down to about 81-90°F. This took about 10 minutes in my 70°F kitchen, but shouldn’t take much longer unless you are making these during summer months. Once the chocolate has cooled, add the butter and mix thoroughly. Your chocolate should look shiny and silky smooth at this point.
Next you need to allow your ganache to cool evenly, which will take about 18-24 hours at room temp. Make sure you set your ganache aside in a safe place where chocolate fiends won’t sneak a taste before the ganache is ready!
Rolling the Truffles
The next part is quite enjoyable and can involve the whole family if you wish! Place your desired toppings in shallow bowls and prepare a plate or tray with wax paper or parchment paper.
Using a small spoon, scoop a small amount of the ganache out of the bowl and roll between your palms quickly to make a ball. The ganache will begin to melt from the heat of your hands, so work quickly so that you aren’t a big melty chocolate mess.
Immediately place the rolled ball in your preferred topping and roll it around until completely covered. Then remove it to your tray. Finish all the truffles then enjoy! That’s it!
Storing the Truffles
You can store the passion fruit milk chocolate hand-rolled truffles in the refrigerator in an airtight container for up to 2 weeks, but in reality, they won’t survive the wanting hands of chocolate lovers for more than a couple days! Make sure you remove them from the fridge for about 1 hour before eating. They are best when enjoyed at room temperature.
About Da Vine Foods Passion Fruit (Lilikoi) Products
Lilikoi, the Hawaiin word for Passion Fruit, is a delicious sweet and tart fruit native to tropical regions of the world.
Da Vine Foods makes a variety of delicious Lilikoi products. Check out more of our recipes using their passion fruit products below:
- Brown Butter Cardamom Linzer Cookies with Passion Fruit Jelly
- Passion Fruit Cocktails
- Passion Fruit White Chocolate Mint Gelato
- Passion Fruit and Peach Waffles
- Polynesian Pulled Pork Tacos
- Pumpkin Passion Fruit Spice Cake
You can order Da Vine Foods Lilikoi products online straight from Hawaii by visiting the Da Vine Foods website HERE.
If you want to try out the products, Da Vine Foods has given our users a special discount code. You can receive 15% off their products, and shipping is always free! Use code CWW15.
Enjoy!
We hope you enjoy this recipe for Passion Fruit Milk Chocolate Hand-Rolled Truffles. If you give them a try, leave us a comment below, or tag us on Instagram @cooking_with_wine!
Passion Fruit Milk Chocolate Hand-Rolled Truffles
Course: DessertCuisine: AmericanDifficulty: Easy12
Truffles30
minutes24
minutes15
minutesThese hand-rolled truffles explode with flavor with pure passion fruit and a creamy milk chocolate ganache.
Ingredients
- For Ganache Truffles
5 oz 5 quality milk chocolate (DO NOT substitute with dark chocolate)
1 tsp 1 honey
1 tbsp 1 Corn Syrup
6 oz 6 (3/4 cup) Da Vine Foods Lilikoi Purée
1 tbsp 1 (1/2 oz) unsalted butter, room temp
- For topping (your choice)
extra fine/dry unsweetened coconut or desiccated coconut
sprinkles
chopped nuts
whatever else you prefer
Directions
- Chop your chocolate in dime size, or smaller, chunks and set aside in a medium microwave safe bowl
- Measure out your honey & corn syrup & add to your chopped chocolate. Give it a quick stir to combine
- Add your passion fruit purée to a 2 quart or larger saucepan over medium-high heat and begin reducing the purée.
- Stir frequently, using a whisk, wooden spoon, or spatula. Watch very carefully & do not leave your pot unattended. Boil over can happen within seconds. If purée rises too close to top of pan, quickly lift pan off burner for few seconds, then return once bubbling has subsided and stir briefly before placing pan back on the heat.
- Continue to reduce purée to a heavy syrup or thick dessert sauce consistency. This takes approximately 10 minutes. Stop reducing once your can scrape the bottom of the pan with your spoon and the purée doesn’t immediately fill in the spot you scraped.
- Remove purée from heat and measure out 1.5 oz of hot purée into a heat-proof proof dish. This should be all of the reduced purée if the reduced consistency is correct.
- Immediately pour your hot purée over your chocolate and allow the hot liquid to begin to melt the chocolate. Stir briefly to distribute the liquid evenly and encourage melting.
- To complete the melt, you will need to CAREFULLY melt fully using your microwave. Place the bowl in the microwave and melt in 15 second increments and stir between increments. Do NOT microwave more than 15 seconds without stirring, or you will burn the chocolate or create a poor texture in your finished product. You will only need to do this 2-3 times before your chocolate is fully melted. It should look fully melted, smooth and well combined and resemble somewhat of a smooth icing consistency.
- Allow this mixture to cool for about 10 minutes to around 81-90°F and then add your room temp softened butter and stir well until fully incorporated.
- After butter is fully incorporated, you need to allow the ganache to rest at room temp for 24 hours. Cover the ganache with plastic wrap directly on top of the surface of the ganache and seal out all air. This prevents a thick film from forming on the top of the ganache. Then cover the bowl itself with another piece of plastic wrap to prevent any additional air from reaching the ganache.
- HAND ROLL YOUR TRUFFLES
- Approximately 18-24 hours later, you can begin rolling your truffles!
- Place your preferred toppings in small bowls about ⅓ full.
- Now, with clean hands, use a small dinner spoon to scoop up a small portion of ganache about the size of a small bouncy ball, or about 1-2 tsp. Scoop up a little ganache on the tip of the spoon, then squeeze ganache off the spoon into your hand into a rough ball shape. Now roll the ganache glob very quickly in a circular motion between both your palms, until round & smooth. This should only take a few seconds (if you handle for too long the ganache will become a melting mess between your hands, so work quickly).
- Immediately after rolling each individual ball, you must toss the truffle into your topping bowl & roll the truffle around until all truffle sides are coated.
- Remove the truffle from bowl & place on a wax or parchment paper covered plate or tray and continue with your next truffle. (In order for topping to stick, this must be done while chocolate is still sticky after you first roll it, so do each one, one at a time).
- After topping each truffle ball, you are done! Store covered in refrigerator for up to two weeks. Remove from refrigerator one hour before serving for the best texture.
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