Milk Chocolate and Passion Fruit Truffles

My friend Deena is having a baby! She is scheduled to go into the hospital tonight so if everything goes well, we should welcome baby S. into the world some time tomorrow. I want to have something to bring for her besides some beautiful flowers, so I decided to make some milk chocolate and passion fruit truffles from Pierre Herme’s Chocolate Desserts.

Deena is one of those friends who always has a special detail waiting every time she comes to see us or even when we go to see her, she always wants to send us home with food or flowers or some little token for our little boy. She has always been that way.

She has had some busy weeks during the last trimester so she deserves the best and some relaxation… although now that I think of it, there might not be much of that from now on and I speak from experience!

These truffles will be my entry for this month’s Sugar High Friday which is hosted by Habeas Brulee and the theme is sweet gifts. Perfect, isn’t it? Most of us bake and cook to give and to share with our loved ones so I thought this was a fantastic theme for a blogging event.

The truffles are really, really soft, just like a perfect ganache should be. However, the recipe suggests finishing them by rolling them in powdered sugar which didn’t work very well for me. I found that this ganache would be better if it were dipped in tempered chocolate or as a filling for a molded candy. This ganache needs to be refrigerated, which makes it “sweat” so when it’s rolled in the powdered sugar, the sugar starts to melt and in a few minutes, turns into a crust almost like a glazed doughnut. So I ended up rolling them in really good quality Valrhona cocoa powder.

Overall, it is a lovely ganache, very smooth and balanced. The sweetness of the milk chocolate goes great with the tartness of the passion fruit puree. The dried apricots are a great texture and sweetness too. Unexpected but excellent.

Next time, I will temper some chocolate and dip the truffles in it. Tempering is not complicated but it does require some practice and a cool room, which I don’t have as the temperatures in Florida are starting to reach the 80’s now.

Milk Chocolate and Passion Fruit Truffles

adapted from Chocolate Desserts by Pierre Herme

210 grams milk chocolate
25 grams dried apricots, small dice
1 Tbs water
80 grams passion fruit puree
45 grams organic heavy cream
1/2 Tbs wild raw honey
30 grams organic unsalted butter, room temperature

Mix the chopped apricots with the water and let them plump up. When you are ready to add them to the ganache, drain them and pat them dry with a paper towel.

Place chopped milk chocolate in a bowl big enough to hold all ingredients. In a saucepan, bring cream, passion fruit puree and honey to a boil. Pour over the chopped chocolate. Whisk until chocolate melts. Let this mixture cool a little bit. Add the softened butter and mix until all incorporated. Add the chopped and plumped apricots.

Let the ganache set in the refrigerator and when hard, make small balls and roll them in good quality cocoa powder.

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28 Responses to “Milk Chocolate and Passion Fruit Truffles”

  1. linda says:

    More people have truffles in their mind when gifts are concerned ;)
    Your truffles look delicious!

  2. These are gorgeous, Aran! What a perfect sweet gift!

  3. Veron says:

    these are beautiful…and congrats to your friend for her new baby. I also love Valrhona cocoa powder. They have the darkest color.

  4. Gorgeous, I made chocolate ganache cake at the weekend which I suppose is just a giant truffle really! These look so so good!!!

  5. Y says:

    That’s so sweet that you’re making those for your friend. Quite a few of my friends have been popping out babies recently. Last time I visited one, I tried to make something vaguely healthy though.

    I’ve tried that Pierre Hermes recipe before, unadapted. It split on me somehow – I never have much luck with passionfruit and chocolate ganache.. not sure why. Maybe it’s because the passionfruit can sense that I don’t like it all that much :-D

  6. Aran, mailed you the recipe – rachx

  7. Aran says:

    Thanks everyone for your nice comments.
    Y- Did you use passion fruit puree to make the ganache or did you use passion fruit juice? Also, the type of chocolate you used might have something to do with it. I didn’t have any problems. I did however have problems with another passion fruit and 70%cacao ganache I used to make at work. That was super sensitive and it broke everytime if it was overmixed or if the ingredients were not added at a certain temperature. The end result was fantastic, if it didn’t break that is, but sooo temperamental!

  8. Cakespy says:

    Oh my, do these look gorgeous. The flavor sounds fantastic–I love how the sweetness is natural too–what a fantastic entry! And, what a lucky friend–not only is it an exciting time for her (new baby!) but she’s got these little babies coming her way! Yay!

  9. What a sweet delicious gift. Lovely idea. Questions…do you get fresh passionfruit there in Florida? Do you make your own puree? Straight fruit or diluted? Love chocolate and passionfruit together, it is delicious!!!

  10. Aran says:

    Hi Gretchen- I use passion fruit puree that I purchased through L’Epicerie ( These fruit purees have about 10% added sugar in them but that doesn’t really make a difference. We have passion fruit available in Florida but I have never tried to extract the juice myself. I think you can use passion fruit juice or nectar if you have some available. ganaches tend to be very delicate so depending on what you use, it might not emulsify well enough but i think it could work well. Let me know if you decided to make it!

  11. I would use the fresh fruit. Pulp out, blended, strained of the seeds and then used…I just never know if it is a straight puree or not. I don’t know how to temper and have similar weather, so I am not sure what I could do…but I really like the sounds of these!

  12. Tartelette says:

    What a great gift for your friend and her family! There is nothing that spells “life” better than passion fruit!

  13. What a good friend you are! Those truffles look delectable! I love the idea of the apricot bits.

  14. toro says:

    Very delicious chocolate!
    I was in Japan, which own an art beside a bakery, ice cream and cake, such as those who write a blog.
    Arbitrary, but in the future I hope it will help link.
    If it’s okay, my blog also links please.

  15. giz says:

    Passion fruit and chocolate – what a combo. I don’t think I’ve ever seen passion fruit puree in these parts. Now I need to figure out who would carry it.

  16. Aran says:

    Gretchen- I have blended my own passion fruit but I say, go ahead! Try it. Ganaches are delicate so I’m not sure how it will work but I think it should be fine. These fruit purees that I use sometimes and that most professionals use, have 10% sugar added and are all so consistent that they are easy to use in mousse recipes, ice creams, etc. Most prefessionals work this way and Pierre Herme calls for it in this recipe. Please let me know if you try it!

    Giz- The passion fruit puree I used comes from this online store, L’Epicerie

  17. These truffles are right up my alley…I love passion fruit! What a fun and unexpected gift! Thanks for the info about the powdered sugar.

  18. i have to give up on shf this month. i’ve got a lot of things going on my side. gosh, just too many things happening, too little time. anyway, i always love to receive truffles as a gift hehehe… love chocolate!

  19. Y says:

    Hi aran,

    Well it was awhile ago, but I think it might have been a puree. It was one of those pasteurised brands from France – I can’t for the life of me remember what it was called. Not Boiron. And I used Valrhona 40%. Have also tried Valrhona white chocolate with passionfruit, but I think something weird happened then too, so I’ve stayed away from passionfruit since.

  20. B says:

    Truffes are a fantastic gift to give, because they’re delicious, you can eat them in a sweet bite and the taste lasts for long, especially when it’s such a great combination as passion fruit and chocolate: sweet and refreshing! Congratulations to Deena!

  21. Even though I’m not a big choclate lover, even I can appreciate such a delicious flavor combination. Fabulous!

  22. C.L. says:

    Again beautiful, I actually really like the look of the one covered in the powdered sugar. I like the crackly-ness of it. It almost makes me wanna have a baby with you near by, ALMOST!!!


  23. These look almost too pretty to eat. But not for long…

    Stop by for a visit. I’ll even save a truffle for you! :D

    Confessions of an Apron Queen:

  24. Oh, wonderful. Great photos too. I love to make my own truffles too.

    (Be sure to check with your friend’s MD or RN about the chocolate though. Most new moms can’t have it for several days and with these, I’m sure she wouldn’t be able to resist for that long.)

  25. Beatrix says:


    Efectivamente ese ganache es para ser cubierto con chocolate temperado, ya sea a mano o en una maquina. No sabes como sigo disfrutando tu pagina, no solo las fotos, las recetas, pero todo! Y esta nueva cara es bellisima.



  26. Drake says:

    For me, I prefer using carob over chocolate when adding it to fruit.
    My favorite carob comes from Holy Food Imports.

  27. Swapna says:

    Hi Aran,
    I made these truffles and it came out really good! Posted it in my blog
    Thank you so much for the recipe:)

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