Milk chocolate and Passion Fruit Truffles!

I love chocolates and I also love passion fruit! My dad collects fresh passion fruit from his back yard which I convert to puree and carry with me to Kuwait to make juice, wine, pudding etc or even eat fresh mixed with sugar….yummmmy!!! :) Recently when I saw these two in the form of a Truffle in Aran’s blog Cannelle Et Vanille I wanted to make it immediately. All the ingredients except Apricot were with me, so with full confidence I tried this recipe that afternoon. I used Dates instead of Apricot, mixed everything and kept the ganache in the fridge to set. But my ganache never get hard even after keeping it in the fridge overnight. The whole thing looked like mousse. So I rechecked the recipe and found out that I had messed up with the amount of cream and so the truffles ended up as chocolate mousse. Nevertheless it tasted heavenly and we finished it off in two days! Two days back I had some guests for dinner and I again tried the same truffles with the correct amount of cream and this time I added Raisins instead of Apricot. Yes this time my ganache set well, and I got really soft very tasty Truffles.

Milk Chocolate and Passion Fruit Truffles

{Adapted from Cannelle Et Vanille by Aran}

Ingredients:

210 grams milk chocolate

25 grams dried apricots, small dice (first time I used Dates and second time Raisins)

1 tbsp water

80 grams (1/2 cup) passion fruit puree

45 grams (1/4 cup) heavy cream

1/2 tbsp honey

30 grams unsalted butter, room temperature

Method:

• Mix the chopped apricots/dates/raisins with the water and let them plump up.
• When you are ready to add them to the ganache, drain them and pat them dry with a paper towel.
• Place chopped milk chocolate in a bowl big enough to hold all ingredients.
• In a saucepan, bring cream, passion fruit puree and honey to a boil.
• Pour over the chopped chocolate. Whisk until chocolate melts. Let this mixture cool a little bit.
• Add the softened butter and mix until all incorporated.
• Add the chopped and plumped apricots/dates/raisins.
• Let the ganache set in the refrigerator and when hard, make small balls and roll them in cocoa powder/powdered sugar or dip in melted chocolate.

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