Passionfruit Melting Hearts Chocolates
An Original Recipe by Lorraine Elliott
Preparation time:
Cooking time:
- 200g/7ozs. white chocolate
- 1/2 cup passionfruit
- 1/3 cup cream
- 300g/10.6ozs white chocolate (for outside)
- Edible gold leaf
- You will also need: a heart shaped chocolate mold and a dough scraper
Step 1 - Make the ganache filling. Chop the chocolate in small pieces. Heat the cream until almost boiling and pour over the chocolate. Allow the chocolate to melt completely. If it doesn't melt completely, place it over a double boiler or in a microwave on 50% heat until melted and smooth. Stir in the passionfruit, seeds and all and allow to cool. Keep in the fridge - it won't set super firm.
Step 2 - Take a heart shaped chocolate mold (I do not recommend using the Ikea ice cube mold shown as the chocolate doesn't grip the sides). Melt the 300g/10.6ozs of chocolate in a large bowl until smooth and then ladle into the mold. Then turn on its side and allow the excess to run back into the bowl. Use a scraping tool to scrape off the excess (this is important to make sure that the chocolates come out with clean edges). Allow to set completely. If you're making these on a really hot day you will need to place these in the fridge.
Step 3 - Using a piping bag or a small spoon fill in the molds with the passionfruit ganache filling and allow to set a bit firmer in the freezer. Then spoon over some more chocolate to seal the chocolate and use the scraping tool again to remove any excess chocolate. Allow to set completely. Decorate using edible gold leaf (I use tweezers to place the gold leaf and then my finger to smooth it out).
Jewellery by JY Jewels