Passion Fruit Ganache (for filling chocolates)

Jordan Michelle Falco


Chocolates - Week 3, May 25th

These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.

This is a rescipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and other desserts.


★★★★★ 1 vote



  • 4 oz
    heavy cream
  • 3 oz
    glucose syrup
  • 4 oz
    masion fruit puree, reduced by half
  • 1 oz
    butter (very soft)
  • 19 oz
    dark or white chocolate

How to Make Passion Fruit Ganache (for filling chocolates)


  1. combine the heavy cream and glucose syrup in a saucepan. Bring to a boil.
  2. Remove from heat and add the reduced puree.
  3. Pour the hot cream mixture over the chocolate and butter. Let sit for AT LEAST 2-3 MINUTES, then stir or whisk to emulsify. If the chocolate does not melt, place the bowl over a gently simmering pot of water and continue stirring until the chocolate is melted and no lumps remain.

Printable Recipe Card

About Passion Fruit Ganache (for filling chocolates)

Course/Dish: Candies, Chocolate

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