Gastronomixs

Chocolate & passion fruit ganache

Creation by Waldo Weijsenfeld, Waldo's Chocolate, Haarlem, the Netherlands.

Chocolate & passion fruit ganache

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

150

g

cream

20

g

passion fruit, freeze-dried

50

g

hazelnut praline

150

g

dark chocolate, caraibe

Preparation method

  • Bring the cream to boiling point.
  • Pour 100g of the cream onto the chocolate, passion fruit and hazelnut praline.
  • Mix the filling with a hand-held blender until you have a smooth paste. The ganache may start to split.
  • Now add the remaining cream and blend until you have a smooth homogeneous mixture.
  • Cover the ganache and leave it to rest in the refrigerator for at least 2 hours.

Serving suggestions

  • This filling is perfect for bonbons. 
  • In a dessert with a fine hazelnut mousse, a gel made from passion fruit with a small amount of mango and garnished with small pieces of dried passion fruit and/or mango.

Previous page