Passionfruit-coconut Dark Chocolates & Raspberry Mocha Dark Chocolates

Passionfruit-coconut dark chocolate ganache
INGREDIENTS:
The recipe for the filling ganache is included below. For directions on molding the candies, please use the recipe here.  For lemon curd see below

  • 6oz. dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1 Tbspn butter
  • 2 Tbspn passionfruit concentrate syrup (available at Asian markets)
  • 1 Tbspn dark rum
  • shredded dried coconut, unsweetenedlemon curd
METHOD:

  1. Place the chocolate in a heat-proof bowl. Set aside.
  2. In a saucepan over medium-high heat, combine cream and butter. Stir and bring to just barely a boil.
  3. Remove the cream mixture from heat and pour over the prepared dark chocolate in bowl. Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
  4. Stir in the passionfruit syrup and rum. Then add in as much shredded coconut as desired.
  5. Allow the ganache to set in the fridge overnight before use.
  6. When filling the chocolate molds, pipe a bit of lemon curd in first and then fill the molds with the passionfruit-coconut ganache.

Lemond Curd:

makes ~2 cups

  • 1 cup sugar
  • 6 Tbpsn corn starch
  • 1/4 tspn salt
  • 1/2 cup cold water
  • 1/2 cup fresh-squeezed meyer lemon juice
  • 3 egg yolks
  • 2 Tbspn butter, softened
  • 1 1/3 cups boiling water
  • 1 Tbspn freshly grated meyer lemon zest

METHOD:

  1. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the cold water and lemon juice.
  2. Add the egg yolks and butter, blending until smooth.
  3. Gradually add in the boiling water, stirring constantly.
  4. Place the saucepan over medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  5. Remove the curd from heat and mix in the lemon zest. Cool completely.
Raspberry mocha dark chocolate ganache
The recipe for the filling ganache is included below. For directions on molding the candies, please use the recipe here.

  • for raspberry filling:
  • 1 cup frozen raspberries
  • 4 Tbspn sugar
  • juice of 1/2 lemon
  • 1/2 tspn cornstarch, sifted

METHOD:

  1. In a nonreactive saucepan, saute the raspberries on medium high until they begin to release their juices.
  2. Add the lemon juice, sugar, and sifted cornstarch to the raspberries, making sure to whisk to combine the cornstarch.
  3. Stirring constantly, bring the contents to a boil and simmer until the raspberries have reduced and are thickened, about 5-7 minutes.
  4. Remove from heat and let cool completely. Set aside.

for mocha ganache:

  • 6 oz. dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1 Tbspn butter
  • 3 Tbspn instant coffee (or 1-2 Tbspn espresso powder)
  • 2 1/2 Tbspn Bailey’s Irish Cream liquor

METHOD:

  1. Place the chocolate in a heat-proof bowl. Set aside.
  2. In a saucepan over medium-high heat, combine cream, butter, and instant coffee/espresso powder. Stir and bring to just barely a boil.
  3. Remove the cream mixture from heat and pour over the prepared dark chocolate in bowl. Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
  4. Stir in the Bailey’s liquor.
  5. Allow the ganache to set in the fridge overnight before use.
  6. When filling the chocolate molds, pipe a bit of raspberry reduction in first and then fill the molds with the mocha ganache.
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