serves 100
difficulty Moderate
equipment
  • Saucepan
author Candace Maloman
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
20 oz   20 oz good quality white chocolate  
  1. chop white chocolate into small pieces with a large knife and place in a large bowl.
  2. heat the cream and passion fruit puree to a boil separately in small containers. i prefer to use my microwave to do this. it is important to heat the cream and puree separately, as the acid in the puree will likely curdle the cream.
  3. pour the hot cream and half of the passion fruit puree over the chopped chocolate.
  4. let sit for 1 minute and then gently stir with a rubber spatula.
  5. once the mixture is creamy and combined, add the remaining passion fruit puree and stir again until smooth. refrigerate for a few hours until firm.
  6. using a very small scooper or spoon, portion out 1 inch balls of the firm white chocolate mixture onto a parchment lined sheet pan. if the truffle mixture gets too soft, place back into the refrigerator to firm up. gently and quickly roll each into a well rounded ball.
  7. melt the remaining white chocolate in the microwave or over a double boiler. place the chopped nuts in a small flat pan.
  8. dip each truffle into the melted white chocolate and immediately roll in the chopped nuts. =it really helps to have a 3rd hand or a helper during this phase.
  9. once all truffles are rolled in chocolate and then the nuts, place into the refrigerator.
4 oz   4 oz cream  
6 oz   6 oz passion fruit puree  
15 oz   15 oz white chocolate (for enrobing)  
  1 cup 1 cup finely chopped toasted almonds