Passion fruit ganache
Item 1 of 1
- Petit four
- 4
- 20 minutes
An addictive combination of dark chocolate and passion fruit from Michelin starred chef Adam Simmonds. Simple to make and sure to wow dinner guests. Trimoline is available to buy online.
First published in 2015
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Ingredients
Metric
Imperial
Passion fruit ganache recipe
- 50g of passion fruit purée
- 75ml of double cream
- 188g of dark chocolate, with a minimum of 64% cocoa solids
- 30g of butter, softened
- 10g of trimoline
- 1 dash of cocoa powder
SAVE RECIPE
Equipment
- 19 x 9 x 1 cm mould
Method
1
Bring the purée, cream and trimoline to the boil in a pan
- 50g of passion fruit purée
- 75ml of double cream
- 10g of trimoline
2
Pour over the chocolate and allow to stand for 1 minute. Whisk together so that a smooth, shiny ganache is formed, then gradually whisk in the butter
- 188g of dark chocolate, with a minimum of 64% cocoa solids
- 30g of butter, softened
3
Pour into a mould measuring 19 x 9 x 1 cm, and once set, cut to the desired size
4
Roll in cocoa powder, then allow to set before serving. You could also pour tempered chocolate over the ganache to create a firm chocolate shell, as in the photo above
- 1 dash of cocoa powder
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