White Chocolate Passion Fruit Coconut Truffle Recipe

Ingredients

sbc-passion-fruit-coconut-truffle.jpg

Passion Fruit Purée:

375g

Glucose Syrup:

25g

Butter 83%:

145g

White Chocolate:

945g

White Rum:

55g

Directions

  1. Mix passion fruit purée, glucose and butter in a pot.
  2. Bring mixture to light boil over.
  3. Pour the mixture over white chocolate, mix until emulsified.
  4. Once emulsified, add alcohol and let it cool to 84°F.
  5. Pipe the cooled mixture into white chocolate truffle shells and let sit overnight.
  6. Close the shell molds with more white chocolate and then enrobe with tempered white chocolate.
  7. Roll in shredded coconut.