coucou lovers! it’s the first night in a long time that i’m having a date with myself. and germany’s next top model is on on tv, starting tonight, so just in time (i admit i’m a big fan of heidi, team heidi, whoopwhoop!). maybe i’ll read into the wee hours too. something feels like weekend tonight. i’m having a hard time lowering my euphoria today, haha.
those beautiful, messy, sinful little truffles, they’re really delicious. refreshing, almost. surprisingly sour and sweet and fruity. exotic. strange. creamy and rich. light and fluffy? sighs. i can’t describe them properly. they’re something i will keep on my “must make again” list. and we all know not many things are on there, as, let’s be honest, there are simply too many tempting delicacies worth trying out there… yeah, yeah. passion fruit chocolates get another chance at wooing.
passion fruit chocolates
makes between 35 – 40 pieces
225 g dark chocolate
225 g nut nougat
12 passion fruits, pulp (i used less since they were really big) update: 6 passion fruits pulps are more than enough it seems (from readers’ feedbacks)
6 tbsp. honey
1 tbsp. sugar
80 g butter, room temperature
6 tbsp. dark, unsweetened cocoa powder
6 tbsp. dessicated coconut
coarsely chop the chocolate and nougat and melt together in a saucepan on very low heat. half the passion fruits and extract the pulp with a spoon. strain through a fine meshed sieve so that the seeds can be discarded. now combine the honey, sugar and passion fruit pulp in a saucepan, keep stirring, until the sugar is dissolved. combine the sugar fruit mix with the chocolate nougat mix, combine well, then mix in the butter. leave to cool in the fridge for at least 2 hours. roll the chocolate mix into tiny balls, then roll in a mixture of cocoa and coconut. cool until served.