Passion Fruit Truffles

January 14, 2011

Passion Fruit Truffles

Passion fruit truffles.

Surely, when I talk about these you’re going to forget about the fact that I have posted after what seems like eons.  Or, the fact that my replies to your emails have been slow and spotty. These passion fruit truffles have grown to become my latest obsession. And why not, it’s based on a Pierre Hermé recipe, no less. Only difference being, I used dark chocolate instead of milk chocolate.

I’ve made these truffles in the past few weeks more times than I can count. In fact, when I know I’m the only one eating it, I don’t even bother with shaping the truffles. I simply stick my spoon into the bowl of cold ganache and scrape it clean. They’re pretty fantastic with sliced strawberries, too.

Passion Fruit Truffles

In other news, I’m headed out to Italy this weekend. Italy! Pizza. Pasta. Parma ham. Olive oil tasting. Provolone cheese production. Cooking classes. Cheese tasting. Visit to the cheese farms. Gelato. And the icing on the cake – a room overlooking the famous courtyard from Romeo and Juliet in Verona! (Wheeeeeeee!) It’s a food and wine training program for a bunch of food writers organised by the European Union and the Italian Government, and I’m so thrilled to be a part of this contingent. If you have any recommendations, must-dos, must-eats in Italy, please let me know! Personal goal: Gain at least 5 kgs. pigging out.

Passion Fruit Truffles

Passion Fruit Truffles

Based on Recipe from Chocolate Desserts by Pierre Hermé (US | UK | India)

Yield: 24 truffles

200g dark chocolate (you can use milk chocolate or a combination of milk and dark, whatever you prefer)
80g passion fruit pulp, deseeded
10g cream
10g honey
15g butter
Cocoa powder for coating.

  1. Add the chocolate to a steel mixing bowl and set aside.
  2. In a saucepan, add the passion fruit pulp, cream and honey and bring it to a gentle simmer.
  3. Pour this over the chocolate and stir it, until it all comes together – there should be no pieces of chocolate and the ganache should look thick and shiny.
  4. Add the butter while still warm, and stir it until it has melted into the ganache, making it even shinier.
  5. Refrigerate the ganache for 20-30 minutes.
  6. Line a tray with foil and then spoon a teaspoon of the chilled ganache on it. Now, roll the irregular mass of chocolate ganache into a ball. Not too much, just enough for it to have a smooth surface area. Refrigerate it again for 10 minutes.
  7. Next, sift a tablespoon of cocoa powder in a plate and roll the truffle balls in the cocoa powder. Toss the truffles in a sieve and shake of the excess cocoa powder.
  8. Pop them into your mouth.

{ 21 comments… read them below or add one }

1 Satya January 14, 2011 at 11:07 PM

truffles look awesome..and wishing you a very happy and memorable journey to italy… looking forward to your pictues from italy : )
Super Yummy Recipes


2 Priya January 15, 2011 at 1:42 AM

Irresistible truffles, damn tempting..


3 Lael Hazan @educatedpalate January 15, 2011 at 3:10 AM

I love truffles, both chocolate and tuber! Delicious.
Regarding Italy, our cooking school is 20 minutes away from Verona in Vapolocella. I’d be happy to give you our list of recommendations if you wish. Please e-mail me and let me know where you’ll be and when you might have free time. There is a very good restaurant on the street almost directly opposite from “Juliet’s” balcony. It is called Pompiere (the firehouse). Amazing Salumi and true Veronese cooking.



4 Ramya January 15, 2011 at 11:20 AM


Your blog is fabulous…!! :D :D Just looking at the pictures that you have clicked..makes me feel happy!! so no guesses for how yummy that must taste!! :D

Your trip sounds fabulous….to say the least!! :)
Hope you have an equally wonderful time..!! and keep us posted with pictures !! :)

Enjoyyyy!! :D


5 Arch January 15, 2011 at 3:55 PM

Oh wow ! The truffles sound so tempting ! And the trip to Italy…I’m sure its going to be such great fun…Have a great trip and take lots of pictures and post it on this blog !!


6 Sylvie @ Gourmande in the Kitchen January 15, 2011 at 7:25 PM

I have been meaning to try this recipe for ages now, your description has inspired me to finally try these out, especially the part about just eating the ganache with a spoon!


7 Priya Sreeram January 15, 2011 at 7:34 PM

They look delectable –loved it !


8 Fazela January 15, 2011 at 10:29 PM

Have a great trip and please please take lots of pictures … !


9 Kausambi@Coloredgrains January 16, 2011 at 8:09 PM

Amazing! Simply yum.. Maybe I should brush aside my fear of making home made chocos and try this out :)


10 rajasree January 17, 2011 at 1:09 PM

Hey Shaheen, hav u bought any stuffs from amazon (like food items)?


11 The Purple Foodie January 30, 2011 at 12:46 PM

No , i haven’t. Sorry can’t be of help here.


12 Trisha January 17, 2011 at 1:14 PM

Hey Shaheen love the truffles… Have a fun trip, can’t wait to hear about it once u’r back!


13 char January 18, 2011 at 5:10 PM

Hi Shaheen,

these truffles look droolworthy….

Im pestering you again, do you know where I can get some vital wheat gluten in the western suburbs?


14 The Purple Foodie January 27, 2011 at 9:44 PM

Hey char – not sure. Will let you know when I find out.


15 roshan January 18, 2011 at 10:15 PM

very yummy recipe


16 Amy @ The Savvy Kitchen January 21, 2011 at 8:04 PM

Great recipe! Hope you have an amazing time in Italy! I hope you post pics :)


17 Lisa@ButteryBooks January 21, 2011 at 11:14 PM

I love any food that has fruit and chocolate mixed together. Thanks for the recipe!


18 Mobile Disco January 23, 2011 at 2:07 PM

they look great thanks for the recipe omg i am going to explode after eating all these :)


19 sam January 29, 2011 at 10:36 PM

thanxs for the recipe. made 20 truffles and they were polished in just a few minutes. Ummmmmmmmmmmmm


20 Lacey @ February 11, 2011 at 9:49 PM

Great photos! Plus the recipe looks divine. We’d love for you to share your recipe at!


21 Steve October 21, 2011 at 1:37 AM

So going to have to try these! and so easy, cant wait to try :)


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