Honey Chocolate Truffles with Passion Fruit

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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.

Honey Chocolate Truffles with Passion Fruit

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


  • 150 grams melted dark chocolate
  • Dark cocoa powder
  1. Chop the chocolate and put in a medium bowl.
  2. Place a small saucepan with cream, passion fruit juice, honey and salt and bring to simmering point.
  3. Pour the boiling cream mixture over the chocolate, wait a minute, and stir until you get a uniform and shiny chocolate ganache.
  4. Cool the ganache in the refrigerator completely for 2-3 hours until it sets and is easy to roll.
  5. Roll balls of ganache and cool in the refrigerator for about an hour.
  6. Cover the balls in melted chocolate and immediately roll in cocoa.
  7. 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.