Making chocolate truffles was a big first for me. It’s so easy, I’ll definitely try this recipe with different fruits… Raspberry is next on my list. The original idea is from Pierre Hermé. But I’m pretty sure my version is quite far from his as I adapted a recipe from the French magazine « Cuisine et vins de France » which had already been adapted from Pierre Hermé’s passion fruit and chocolate truffles! If you want to find out, you can always check out the famous Chef’s chocolate desserts dedicated book (Click here)
Now, I said it was easy but I must admit I had a texture problem on my first attempt. The recipe I originally followed was asking for much more honey and I ended up with a sticky ganache impossible to roll between my hands.
So I melted and added more chocolate to get it a more convincing texture… and it worked 
Preparation time: 45 minutes – Cooking time: 5 minutes – Refrigeration time: 3 1/2 hours
Ingredients (for about 40 truffles)
0.6 lbs (300 g) of milk chocolate
1.7 oz (50 g) of dark chocolate
10 passion fruits
1.7 oz (50 g) of butter
2 tablespoons of acacia honey
1.7 oz (50 g) of unsweetened cocoa powder
Instructions
1/ Place a sieve on top of a saucepan. Cut passion fruits in half, take pulp with a teaspoon and pour it into the sieve.
2/ Get the juice to run into the saucepan mashing the pulp and seeds with a wooden spoon. (It may take a little while, but you’ll end up having almost only seeds left in the sieve.)
3/ Add honey to the passion fruit juice and slowly get to a boil stirring continuously.
4/ Break chocolate (milk & dark) in a small salad bowl and pour the hot passion fruit and honey mixture on top of it. Let chocolate melt.
5/ Gently whisk chocolate mixture until it has a smooth texture and a shiny color.
6/ Cut butter into small pieces, add it to the chocolate and let it melt. Once butter is totally melt, whisk gently. (Butter has to be perfectly combined but the less you whisk it the better.)
7/ Let chocolate ganache cool down. When it’s cold, cover with a plastic wrap and leave in the fridge for at least 3 hours.
8/ Sprinkle cocoa powder in a plate.
9/ Take a small amount of chocolate ganache with your fingers and roll it between yours hands into small balls. Roll truffles in the cocoa powder. Cover with a plastic wrap and refrigerate for at least 30 minutes before serving.
10/ Right before serving you can roll truffles again in cocoa powder in order to give them a nice look.
Sarah Says: avril 3rd, 2010 at 11:24
Marvelous idea, I bet they’re lush! I think these would be perfect as miniature truffles to top my lemon mascarpone cheesecake for sister in laws birthday.
Thank you!
Jenn Says: avril 3rd, 2010 at 9:51
I am totally craving sweets now!! These look so fun. Great job!
Jamie Says: avril 4th, 2010 at 6:18
Wow, simply stunning! I used to make truffle occasionally but have never ever made them with fruit! I must try it, and thanks for the tip! I just bought myself Larousse du Chocolat with Pierre Hermé’s name splashed across the front of the book : author + consultant, and there are some amazing recipes in there to try! You’ve given me a taste here and it tastes pretty yummy!
Martin Says: avril 4th, 2010 at 1:41
Nice recipe, I’ve been getting into making chocolates recently so I think I’ll give this a go.
Mardi @eatlivetravelwrite Says: avril 4th, 2010 at 2:32
Quite frankly, you had me at « truffle »! What a (relatively) simple recipe and such professional looking truffles. Perfect Véro – si élégant!
The Gourmet Girl Says: avril 4th, 2010 at 2:38
Look fabulous—-isn’t making truffles such fun. Thanks for sharing these with us.
Elaine
Cooking Rookie Says: avril 5th, 2010 at 12:15
Love love love this recipe! I can imagine the taste – it must be such a wonderful flavor combination! Will certainly try this! Thanks for sharing.
So far I’ve only made truffles with dried fruit, with dates and prunes, if you’re interested: http://cookingrookie.blogspot.com/2010/01/prune-truffles.html
rebecca subbiah Says: avril 5th, 2010 at 4:44
oh wow looks heavenly melt in your mouth yumm
the lacquer spoon Says: avril 5th, 2010 at 6:42
Passion fruit, woow! Exciting to imagine the taste!!
Melissa Peterman Says: avril 5th, 2010 at 9:26
Chocolate and passion fruit = An incredible combination!
Sophie Says: avril 6th, 2010 at 8:18
Now, these are certainly original truffles!! I love the fact that there is no cream in them!! Yeah!!
I also love passion fruits!! Yummmm,….They are looking so fab, my dear!
5 Star Foodie Says: avril 7th, 2010 at 5:52
Such unique truffles with passion fruit! Fabulous creation, I can’t wait to try!
sweetlife Says: avril 8th, 2010 at 3:10
chocolate and passion fruit..what a great combo..they look great!!
sweetlife
Brie Says: avril 8th, 2010 at 4:19
i had a dark chocolate and passion fruit fondue the other day which was amazing, so i have no doubt these are delicious! they look wonderful!
Oui, Chef Says: avril 8th, 2010 at 4:18
Mmmmm….I have some passion fruit puree in my freezer. Guess what I’m making this weekend?
The Duo Dishes Says: avril 9th, 2010 at 1:23
Ooh, passion fruit and chocolate. That’s quite exotic!
Debi (Table Talk) Says: avril 14th, 2010 at 4:21
My sweet tooth has now kicked into over drive~ Looks like you mastered the art of truffle making on your first attempt–beautiful!
Teri Kelly Says: avril 21st, 2010 at 4:02
I’m trying this over the weekend and also the Molten cake… Great Job, thanks……