Brazilian flair passion fruit truffles are so smooth and silky. It’s a perfect combination of citrus and white chocolate making these truffles so addictive.
I love passion fruit and I miss having this fruit available more than just in summer and with a reasonable price. In Brazil, we make so many recipes using this citrus fruit. One of them we posted on the blog was the passion fruit mousse. I love white chocolate with citrus fruit and we decided to make truffles after having leftovers of the passion fruit mousse. It took few attempts to get the right consistency.
The first time we added too much passion fruit and couldn’t roll the ball into the truffle mixture. I really wanted the truffles to have a passion fruit flavor to it. That way you would have a bite and guess right away that it was a passion fruit truffle.
The third time is a charm, right?! We added one cup of passion fruit mousse and added 1 tablespoon of passion fruit concentrate juice and everything came together. The passion fruit mousse in these truffles will work only if you use this concentrated juice. The citrus of the juice gives the mousse consistency without using any gelatin. This recipe is so easy to make and delicious!!
Link of the day…
I don’t know anything regarding frozen food! Coming from Brazil my family always cooked fresh meals every single day (don’t ask me how they found/find time to make it) and also because of the blog we always are cooking something. So, over time I read about frozen food. It’s like I am learning something completely new out of my comfort zone.
- 1 package white chocolate chips (11 oz)
- 1 cup passion fruit mousse
- 1 tbs passion fruit juice concentrate (or 1 fresh passion fruit)
- ½ cup unsweetened shredded coconut
- 1 pinch salt
- Place white chocolate chips in a heat-proof bowl over simmering water and melt.
- Pour passion fruit over the melted white chocolate.
- Keep stirring until all the chocolate has melted.
- Add 1 tablespoon of the concentrated juice and stir one more time.
- Cover and chill in the fridge, until the mixture becomes firm, overnight.
- Use an ice cream scoop or a small spoon, scoop up a ball of chocolate.
- Quickly roll in your hands to form a ball.
- Roll each truffle around in the shredded coconut.
- Place in the fridge to chill again.
- Serve cold.
Beijos and Tchau!!