Passion Fruit Truffles

February 11, 2013

The Jewish holiday of Purim is just two weeks away and my household is already gearing up. We have figured out our costumes and have been listening to Purim music nonstop. (Although, in the interest of full disclosure I should probably mention that we listen to Purim music nonstop year round because whenever I give my son my phone to pick the music he puts “Mi She nichnas adar” on repeat. For the entire car ride back and forth to school. Even the little one knows all the words by now.) I absolutely adore Purim for many reasons, but my favorite part is making mishloach manot, gifts of food, for friends and family. It is a great excuse to turn my kitchen into a a candy factory and turn out all kinds of sweets and creative hamentashen. I am going to be posting a bunch of crazy hamentashen flavors and recipes in the next two weeks so be sure to check back. (Or if you can’t wait here are some from other years, like s’more or cranberry white chocolate). In addition to hamentashen I like to give other homemade sweets in our Mishloach Manot. Sometimes I have a specific theme (like the year I gave out homemade hot chocolate mix with homemade flavored marshmallows) but this year I think I am just going to give out an assortment of homemade candies.

These passion fruit truffles are the perfect thing to include in a sweet gift package. While I am making them for Purim, they would also be perfect to make for loved ones for Valentines day (especially if you have a heart shaped chocolate mold). The tanginess of the passion fruit is the perfect compliment for the sweet white chocolate, and the whole thing is encased in a rich dark chocolate shell. Like all molded chocolates these truffles are a bit of a process to make, but the end results are worth it. The ganache is on the soft side so it does not work to make rolled truffles, so if you want the flavor of passion fruit and white chocolate without all the effort of making molded chocolates I highly recommend making passion fruit ganache tarts instead. I don’t usually specify a brand for the ingredients but these will only turn out if using the Oppenheimer parve white chocolate chips. The other brands I have tried are much waxier and the ganache does not come out right.

This month’s Kosher Recipe Linkup is full of great recipe ideas for things to give as gifts in Mishloach Manot so be sure to check out all the other links.

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Ingredients & Quantities

  • 5 oz passion fruit puree
  • 1/4 cup sugar
  • 12 oz Oppenheimer white chocolate chips
  • 1/4 cup (2 oz) canned coconut milk
  • 1 tablespoon (.5 oz) refined coconut oil
  • Tempered dark chocolate for filling the molds

Preparation Instructions

Line a cookie sheet with plastic wrap and set aside.

Cooking Instructions

Combine the passion fruit puree and the sugar in a small sauce pan. Cook over medium heat, stirring frequently untile reduced to 1/4 cup.

Place the white chocolate chips in the bowl of a food processor fit with a metal blade. Process the chips until finely ground. Combine the coconut milk, passion fruit concentrate and coconut oil and heat until steaming. Turn on the food processor and slowly pour the warm liquid through the feed tube. Process until smooth. Pour the ganache onto the prepared cookie sheet. Cover with additional plastic wrap and let set at room temperature until firm (at least four hours, but preferably overnight).

To make the finished chocolates

Prepare the chocolate molds by wiping them well with a piece of clean cotton. Temper the chocolate. Pour the chocolate into the mold filling it all the way to the top. Let the molds stand for three minutes. Invert the molds and let the excess chocolate drain out. Set the molds aside until the chocolate if fully hardened. Transfer the passion fruit ganache to a piping bag fitted with a plain round tip. Once the chocolate in the mold has set pipe the ganache into the molds, filling them no more that 3/4 full. Make sure there is no point on the ganache as this will prevent the chocolates from sealing properly. Top the molds with additional tempered chocolate and scrape clean. Refrigerate the molds for a few minutes or until set. Invert the molds onto a parchment lined cookie sheet. When the chocolate has set the truffles should easily pop out of the molds. Store in an airtight container at room temperature for up to a week.


  1. I think the combination of tangy fruit, bitter-ish chocolate and sweet, thick coconut milk is perfection! Not sure what you mean by refined coconut oil — just did an article on that and read it’s healthy to use “virgin” coconut oil. ????

    • I actually cook almost exclusively with coconut oil or olive oil these days because of the health benefits. Refined coconut oil is also a healthy oil, as long as it is not refined using harsh chemicals or rancid bi-products. I use Spectrum refined coconut oil which is refined through a natural process. It doesn’t have quite as many nutrients as the virgin oil but still has the most of the beneficial fatty acids. The virgin coconut oil has a stronger coconut flavor. Since I wanted these truffles to taste mostly of passion fruit I used the refined coconut oil so that the coconut flavor wouldn’t be noticeable. If you want a stronger coconut flavor by all means use the virgin coconut oil instead.

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