🇧🇷 Débora Dias Receitas
@
Recipe for making creamy passion fruit truffles, using compound chocolate for the shell and a rich filling made with the fruit pulp.
Recipe Video
Ingredients
- 1kg de Compound chocolate (coating)
- 2unit de Passion fruit (fruit)Substitui por: suco concentrado de maracujá
- 270g de Milk or white chocolate (bars)
- 4tablespoons de Heavy cream
Instructions
Cut the passion fruits in half, scoop out the pulp, and blend in a blender without adding water.
Dica: The blended pulp from this amount yields the concentrated juice needed for the filling.
Strain the blended passion fruit juice through a fine sieve to remove most of the seeds, and set aside the concentrated liquid.
Dica: Anything remaining in the strainer (crushed seeds) can be frozen or used to make extra juice.
Melt the white or milk chocolate bars (totaling about 270g) in 30-second intervals in the microwave, stirring after each interval until completely smooth. If using a double boiler, melt carefully to prevent scorching.
Dica: Never use continuous time in the microwave to melt chocolate, as it risks burning.
To the melted chocolate, add four to five tablespoons of heavy cream and mix well until you achieve a thicker consistency, similar to a firm ganache.
Dica: Do not add too much heavy cream to maintain the necessary texture for the filling.
Fold the concentrated passion fruit juice into the chocolate and heavy cream mixture, starting with three tablespoons. Mix and taste. Add more juice, if necessary (up to about five tablespoons total), to intensify the passion fruit flavor.
Dica: The amount of passion fruit juice should be adjusted to your preference.
Chop or place the compound chocolate (for coating) in a bowl and melt in the microwave in 30-second intervals, stirring well after each cycle, until fully liquid.
Dica: The coating chocolate sets on its own, which is ideal for forming the truffle shells.
Fill the truffle molds (like BWB molds) with the melted compound chocolate, coating the bottom and sides. Scrape off any excess chocolate from the sides (or use a brush/spatula) if needed.
Dica: If you aim for 1kg of shells, you should get approximately 95 to 100 units in a standard mold size.
Using a piping bag/plastic bag with the tip snipped off, fill the shells with the creamy passion fruit filling, leaving a small space at the top.
Dica: The passion fruit filling should be used immediately after preparation, as it sets quickly when combined with the chocolate.
Cap the filling with more melted compound chocolate to seal the truffles, ensuring there are no gaps or thin spots on the base (the bottom of the truffle).
Dica: Gently tap the mold after sealing to help the chocolate settle and prevent air bubbles.
Place the molds in the refrigerator or freezer until the chocolate is completely firm and the truffles easily release from the mold.
Dica: The mold will appear slightly whitish when it is ready to be unmolded easily.
Did you enjoy this recipe?
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy75 kcal4%
- Carbohydrates8 g3%
- Protein1 g1%
- Total Fat4 g8%
- Dietary Fiber0 g1%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
Categories
You might also like
Comments
Leave a comment
Be the first to comment!