Humm…this truffled bonbon with passion fruit filling is very good. Easy to do! Also check out another recipe in the recipe tips.

Stuffing Ingredients

  • 400 grams of chopped white chocolate
  • 1 can of cream
  • 1 can of concentrated passion fruit juice

Ingredients Cone

  • 600 grams of milk chocolate for topping

Ingredients Decoration (optional)

  • 150 grams of white chocolate
  • Dye for yellow chocolate

Stuffing Preparation Method

  1. In a water bath, melt the white chocolate.
  2. Whisking constantly, add the cream and juice until smooth.
  3. Cover and refrigerate for 4 hours.

How to prepare cones

  1. In a double boiler, melt the milk chocolate.
  2. Brush molds for bonbons with the chocolate.
  3. Remove excess, cover with aluminum foil and refrigerate for 10 minutes.
  4. Repeat the procedure.
  5. After the cones are ready, fill them, using a small spoon, until reaching half of the shape.
  6. Cover with the remaining chocolate.
  7. Tap the mold on the surface to level the chocolate and remove the excess with a spatula.
  8. Cover with aluminum foil well adhered to the chocolate and take to the fridge until the shape becomes opaque.
  9. Unmold and let rest for 10 minutes on parchment paper.

How to Prepare Decoration (Optional)

  1. In a bain-marie, melt the white chocolate, mix well, add the dye little by little until you get the desired color.
  2. With a pastry bag fitted with a fine pearl tip, make designs of your choice on the truffles.
  3. Let it dry.

Mother’s Tips

Use the cream can to measure the juice.

Yield approximately 40 units.

See also Truffle or paçoquinha truffle bonbon.


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