Gastronomixs

Ganache with passion fruit and hazelnut

The hazelnut and passion fruit gives ganache a rich and fresh flavour.
Ideal as a filling for bonbons or as part of a dessert.

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

Makes 370g.

Ganache with passion fruit and hazelnut

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Ingredients

150

g

cream

150

g

dark chocolate, Caraïbe

20

g

freeze-dried passion fruit

50

g

hazelnut praline

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 and fresh mango.
  • Use in a composition with components of yogurt, mango and banana.

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