These bite-sized treats won't last long!
Ingredients
- 200 g white chocolate good quality
- 1/4 cup pure cream
- 1/4 cup passionfruit pulp
- 1/2 tsp vanilla paste
- 1 pinch sea salt
- 200 g shortbread crushed
To decorate
- 100 g white chocolate *extra
- 1 cup flaked almonds lightly crushed
- 1 cup shredded coconut toasted
Method
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Step 1Finely chop 200g white chocolate. Warm cream in a heavy-based saucepan until it just starts to boil.
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Step 2Remove cream from heat, add chopped chocolate and stir once. Allow cream and chocolate to sit for one minute, then stir until all the chocolate has melted.
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Step 3Add passionfruit pulp, vanilla, salt, and crushed shortbread biscuits to pan with the chocolate. Stir well, then scrape warm mixture into a shallow dish and refrigerate for 3–4 hours until firm.
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Step 4Scoop the passionfruit chocolate onto a baking paper lined tray. Use clean hands to roll into balls. Refrigerate the formed truffles for 1 hour.
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Step 5Melt extra white chocolate (in the microwave or in a bowl set over a pan of simmering water) and drizzle over the cold truffles. Sprinkle with toasted almonds and coconut before the chocolate sets. Store truffles in a covered container in the refrigerator for up five days, serve at room temperature.
Recipe Notes
You'll need around 3-4 passionfruit to make 1/4 cup.
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