Chocolate Truffles with Passionfruit Crème



Chocolate Truffles
  • 200g dark chocolate (around 60-70% cocoa)
  • 200ml pouring cream (at least 35% fat content)
  • 1 cup shredded coconut
  • 1 cup panko breadcrumbs
  • 2 eggs, lightly beaten
Passionfruit Crème Anglaise
  • 200ml milk
  • 300ml pure cream (35% fat content)
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 6 large egg yolks
  • 200ml passionfruit pulp (from approx. 8 large passionfruit)


Chocolate Truffles:
  1. To make the ganache, gently heat the cream and chocolate together until it has completely melted and whisk to combine. Pour ganache out into a bowl or container and refrigerate overnight (the more chilled the better).
  2. To make the balls, remove ganache from the fridge and working quickly, roll up ganache to form 2-2.5cm sized balls and place on baking paper on a tray. If the chocolate starts to soften, quickly stick it back in the fridge or freezer to chill. Any rolled ganache balls, place in the freezer while you work with the rest of the ganache.
  3. After you have rolled up all the ganache balls, chill them well in the fridge or freezer for an hour.
  4. In a shallow dish, combine the coconut and breadcrumbs. Dip the chilled ganache balls in the egg, then roll in the crumb mix until well coated. Freeze for an hour.
  5. Put a second crumb coating by redipping in the egg then roll in the crumbs. It’s important to have a at least 2 or 3 coats as this is the only insulation for the chocolate against the hot oil so do not skip these steps. Freeze again for an hour.
  6. At this stage, the croquettes can be stored in an airtight container in the freezer until ready to use.
  7. To deep fry the croquettes, pour enough oil in a pot up to an inch or two thick. Heat to 180°C.
  8. Remove balls from the freezer and deep fry a few balls at a time until golden. Remove with a slotted spoon and drain on absorbent paper towels. Serve immediately with passionfruit crème anglaise.
Passionfruit Crème Anglaise
  1. Place the milk, cream and about half of the sugar in a saucepan and scald over medium heat. When bubbles appear at the sides, switch off and remove from the heat. Add the vanilla extract and stir to combine.
  2. Meanwhile, whisk the egg yolks and the remaining of the sugar until it is light and thick. Stir through the passionfruit purée.
  3. While continuously whisking, add the a little of the hot milk mixture into the egg yolks to temper. Pour this mixture back into the saucepan with the rest of the milk.
  4. Cook over the lowest heat while stirring continuously with a wooden spoon making sure to scrape the bottom. Cook until the custard is thick enough to coat the back of the spoon. When you run your finger through it, it should leave a clear line. On a thermometer it should be 77-80°C.
  5. Do not be tempted to turn up the heat and do not boil otherwise it’ll curdle.
  6. If you’re not serving it warm, pour into a bowl or container, place a sheet of clingwrap or baking paper over the surface to stop a skin from forming and refrigerate.
• Make sure not to add too much balls to the oil otherwise the temperature will drop.
• The temperature of the oil is important here. If it is too hot, the outside will be ready before the ganache has sufficiently thawed. Too cold and the ganache will melt before the coating is done. If the temperature of the oil is too cold, the balls wil get heavy and greasy.

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