Passion Fruit Ganache (for filling chocolates)
Jordan Michelle Falco
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.
How to Make Passion Fruit Ganache (for filling chocolates)
- combine the heavy cream and glucose syrup in a saucepan. Bring to a boil.
- Remove from heat and add the reduced puree.
- 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.