Passionfruit Star Truffles

Ingredients

90g Passionfruit Puree (SCF0861A)
10g Glucose Syrup (SCA119)
12g Unsalted Butter
190g White Chocolate (SCC541)
1 Tray of 42 White Star Hollows (SCS492A)
150g Caramelised Nibbed Hazelnuts (SCN234C) approx
Bronze Powder Colour (SCR463)

Method

These passion fruit ganache filled, white chocolate stars are a creamy, sweet and tangy treat for the tastebuds. Quick and easy to make, using ready-made star hollow shells and Ravifruit ambient fruit purée, you can whip up a batch in just twenty minutes!

How to Make Passion Fruit Star Truffles:

42 Chocolates in 20 mins

Warm together the passionfruit purée, glucose syrup and butter to 40°C and blend, using a hand blender
Warm the Callebaut W2 White Chocolate in the microwave to 35°C, then add to above mixture and blend
Pipe into the truffle shells ensuring mass at 28-32°C leaving enough space to close, leave to set
Close shells using leftover white chocolate and allow cap to dry (you can also enrobe the shells if you prefer)
Brush with powder colour and/or lightly coat spheres by hand and decorate with the caramelised hazelnuts

Enjoyed this recipe? Try any of Ravifruit's other ambient fruit purées, we love mango or morello cherry! And the star hollow shells also come in milk or dark chocolate.

Approximate costs

£8.36

42 Truffles (approx weight 860g)

£0.20

per Truffle

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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