Milk chocolate and passion fruit truffle cups
I managed to track down Pierre Herme’s sumptuous milk chocolate + passion fruit combo which he uses in his macaroons.
Place a bowl over a pan off hot water and add 40ml passion fruit pulp (about 4 passion fruits, sieved to remove the seeds), 1 tbs heavy cream and 1 tsp honey till bubbling. Add 100g milk chocolate (Lindt), broken into pieces and stir till melted and smooth. Off the heat stir in 1 tbs butter. Place in the fridge for 4 hours to cool. Using a spatula, drop the mixture into the corner of a small plastic bag (to form a cone). Snip off the end of the bag with scissors and pipe into pre-made chocolate cups, or mini pre-baked tartlets also work well (I can find both at Marks & Spencers). Garnish with coconut flakes and passion fruit jam (or some apricots cut super finely also can work well).
Note: You could also ditch the chocolate cups and roll the cold ganache in cocoa powder to make truffles.
