Mogador is one of my favorite flavors combination, creatively invented by the genius Pierre Herme. It’s actually a combination of chocolate and passion fruit, and this is such a unique combo. The sweetness and creaminess of the chocolate combines perfectly with the some-what tartness of the passion fruit.
These honey chocolate truffles also contain passion fruit, in some kind of a homage to my favorite Pierre Herme’s dessert. They are easy to make, so delicious and perfect for upcoming Rosh HaShana.
Photo: Natalie Levin
Honey Chocolate Truffles with Passion Fruit
For the truffles:
- 300 grams dark chocolate
- 150 ml. (1/2 cup + 2 tbsp.) heavy cream
- 50 ml. (3 tbsp.) strained passion fruit juice
- Pinch of salt
- 2 tbsp. honey
Topping:
- 150 grams melted dark chocolate
- Dark cocoa powder
- Chop the chocolate and put in a medium bowl.
- Place a small saucepan with cream, passion fruit juice, honey and salt and bring to simmering point.
- Pour the boiling cream mixture over the chocolate, wait a minute, and stir until you get a uniform and shiny chocolate ganache.
- Cool the ganache in the refrigerator completely for 2-3 hours until it sets and is easy to roll.
- Roll balls of ganache and cool in the refrigerator for about an hour.
- Cover the balls in melted chocolate and immediately roll in cocoa.
- Cool until the coating is set and serve.
- Keep the truffles in a sealed container in the refrigerator for up to a week.
- You can freeze the truffles for up to a month.