• Chop your chocolate in dime size, or smaller, chunks and set aside in a medium microwave safe bowl
• Measure out your honey u0026 corn syrup u0026 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 u0026 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 u0026 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 u0026 roll the truffle around until all truffle sides are coated.
• Remove the truffle from bowl u0026 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.