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Passion Fruit Ganache

This year I wanted to make a special chocolate for Valentines Day  and a Passion Fruit Ganache seemed appropriate.


I looked at different ways of making the Passion Fruit Ganache using passion fruit puree and white chocolate. The method I chose was to use a ready made passion fruit coulis I stumbled upon in Marks & Spencer’s grocery store as it contained around 71% mixture of fruit /fruit concentrate. The coulis had a little natural sugar but would work well with the ganache. It was also very cost effective (£2.00) to use a bought coulis rather than make the coulis from scratch. If I were to make this with ripe fruit it would be extremely expensive at £2.50 for 2 passion fruits and I would need around 12 passion fruits.

P F CoulisImage © M&S

I used dark tempered chocolate (70%) and heart shaped moulds for these chocolates. Making 21 plain cases and 9 decorated with edible metallic gold and silver powder as an experiment. I was concerned that the passion fruit taste might be overwhelmed with the white chocolate but I should not have worried as result was superb. A well tempered dark chocolate case leading into a rich passion fruit taste…. as the Italians say…. That’s Amore!


Passion Fruit Ganache (makes approx 30)


125 ml Passion Fruit Coulis (Marks & Spencer).
100ml Double Cream (or Heavy Cream).
50g White Caster Sugar.
255g Organic White Chocolate (Green & Black)
150g 70% Dark Chocolate finely chopped (Green & Black) .
60 ml (¼ Cup) Corn Syrup to stop crystallisation of the ganache.



Heart Shaped Polycarbonate Moulds (Lakeland).
Chocolate tempering thermometer (Lakeland).
Small Marble or Granite Tempering slab (Lakeland).
Chocolate Scraper.
250mm long S/Steel Palette Knife.
Piping Bag or Funnel for Filling Cases (Lakeland).
200mm dia Heat Proof Glass Bowl (Pyrex)
Mixing Bowl (metal or heat proof glass)
Small Metal Saucepan (to act as bain marie)
Non Stick Baking Parchment.



1    Temper the remaining 150g of Dark Chocolate. This gives the finished chocolate its distinctive snap and shine.
For method please press on this link temper.
2    Spoon the Dark chocolate into the heart shaped mould until each aperture is filled. Then tap the side of the mould 2 or 3 times to release any air bubbles. Next angle the mould over the bowl of chocolate and use the scrapper to pour to the bowl and smooth off the top of the mould. Turn the mould face down on a piece of non stick baking parchment for 15 minutes. Scrape the face and sides of the mould and place into a refrigerator for a further 15 minutes. This is so the individual chocolates will release easily from the moulds. Then leave covered on the worktop awaiting the ganache filling.
3    Place 255g of the White Chocolate which has been broken into small squares or finely chopped into a mixing bowl.
4    Strain the Passion Fruit Coulis into a small saucepan removing all the seeds. Stir in the white caster sugar. double cream (heavy cream) and the corn syrup. Gently heat and simmer for 2 minutes, then take off the heat and allow to stand for 30 minutes to infuse.
5    Bring the pan back to the stove and reheat gently until it reaches boiling point.
6    Now pour the Passion Fruit Coulis Cream mixture over the White Chocolate pieces in the mixing bowl. Leave for a few minutes for the chocolate to begin to melt, then stir or gently whisk until a silky smooth Passion Fruit Ganache forms. Allow to cool to around 27 deg C.
7    Spoon the Passion Fruit Ganache into a piping bag or use a chocolate filling funnel. Now pipe or funnel the ganache carefully into the moulds. Ensure the filling is at least 2 mm below the rim of each heart shaped aperture to allow for the chocolate capping.
8    Now for capping off of the chocolates. Temper some dark chocolate and then spoon gently into each heart aperture then level off mould using a palette knife. Set the mould down on a worktop and leave for 20 to 30 minutes to set.
9    Once the chocolate has set, turn over the mould and place on a piece of non stick baking parchment. Now tap the mould and release the chocolates. You should now have shiny glossy chocolates.

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