I spotted an incredible looking recipe for 'Mogador' macarons by Pierre Hermé in the Financial Times a few weeks back, crisp macaron shells around a highly-scented ganache of milk chocolate and aromatic passion fruit. It sounded such a delicious mixture that I just had to try my own version, in these truffles.
I think they're a success - the sharp, fragrant fruit juice makes a good foil to the creamy, smooth milk chocolate. They're very moreish, so although I say this recipe makes 30, I'm betting that only 20 make it out of the kitchen and into someones stocking...
MILK CHOCOLATE PASSION FRUIT TRUFFLES
Makes about 30
325g milk chocolate
175ml double cream
6½ tbsp fresh passion fruit juice, sieved to remove seeds (about 6 large passion fruits)
250g white or dark chocolate to coat
1) Place all the ingredients except the white or dark chocolate in a bowl over a bowl of barely simmering water until it has all melted together, stirring occasionally. Mix well until combined, then leave to cool. Cover and refrigerate for a few hours or overnight if you can.
2) Scoop out balls with a ½ teaspoon measure, then roll between your hands to smooth and place on a greaseproof paper covered tray. You may find it helps to keep a cup of boiling water to hand which you can periodically dip the scoop into, drying it first on a tissue.
3) Freeze the balls for an hour then melt the white or dark chocolate and, using a toothpick to hold each truffle ball, quickly dip each one into the melted chocolate, shaking off any excess. Leave to dry on greaseproof paper, then decorate by drizzling with more melted chocolate.