Passionfruit and White Chocolate Truffles

Makes: 20 – 25 truffles
Prep time: 10 mins + refrigeration
Cook time: N/A

Ingredients
200 g good quality white chocolate 

1/4 cup pure cream (60 ml) 

1/4 cup passionfruit pulp, including seeds (3 – 4 fresh passionfruit) 

1/2 tsp vanilla paste or extract 

pinch sea salt 

200 g shortbread biscuits, crushed 


To decorate 

100 g white chocolate, extra 

toasted flaked almonds, lightly crushed 

toasted shredded coconut 


Method
Finely chop 200g white chocolate. Warm cream in a heavy-based saucepan until it just starts to boil. 

Remove cream from heat, add chopped chocolate and stir once. Allow cream and chocolate to sit for one minute, then stir until all the chocolate has melted. 

Add passionfruit pulp, vanilla, salt, and crushed shortbread biscuits to pan with the chocolate. Stir well, then scrape warm mixture into a shallow dish and refrigerate for 3 – 4 hours until firm. 

Scoop the passionfruit chocolate onto a baking paper lined tray. Use clean hands to roll into balls. Refrigerate the formed truffles for 1 hour. 

Melt extra white chocolate (in the microwave or in a bowl set over a pan of simmering water) and drizzle over the cold truffles. Sprinkle with toasted almonds and coconut before the chocolate sets. Store truffles in a covered container in the refrigerator for up five days, serve at room temperature. 


Splash Into Summer With Aussie Passionfruit

Australian Passionfruit lovers are set to enjoy a sweet and tangy summer, with the start of the summer flush due to kick off in mid-December.

Nothing says summer like passionfruit, and this season is set to yield plenty of plump and juicy fruit, according to Aussie Passionfruit grower Jane Richter.

Known for its delectable flavour and vibrant colour, passionfruit is available all year round with flushes in summer and winter. That means there will be a large supply of this delicious fruit to enjoy all summer long.

Passionfruit is incredibly versatile, according to Jane. Her favourite way to enjoy this exotic fruit is "to squeeze some juicy pulp on top of another fruit you love."

As well as being naturally sweet, it packs a nutritional punch, providing a dose of vitamin C and fibre, while also being low in kilojoules.

Whether it's a simple brekkie bowl, fresh summer salad or sweet slice, Aussie Passionfruit can turn any dish from ordinary to extraordinary.

Try out Jane Richter's handy storage tricks and tips to make the most of the fresh summer crop:

Myth buster – Wrinkled passionfruit aren't riper than smoother fruit - wrinkles are actually a sign of dehydration. When selecting fruit look for plump and smooth fruit that is heavy for its size as they will have more pulp inside!
Crisper for longer - Pop your fresh passionfruit into a plastic bag and store them in the crisper to keep them from wrinkling and losing moisture.
Ice Ice Baby – Make the most of the summer flush by buying up big and freezing your excess passionfruit for later. You can freeze the entire fruit or scoop out the flesh and put into ice trays.
No Knife, No Problem – You can crack open your passionfruit with your bare hands! Place the passionfruit between your palms, clasp your fingers together and push your palms towards each other to break the passionfruit skin, then pry it open with your fingers. Watch out for the juice!

For more information and inspiration, visit:
www.aussiepassionfruit.com.au