2 Passion fruits
1/4 c Cream (60 ml)
8 oz Good quality black
-chocolate (230 g)
1 tb Honey (15 ml)
2 tb Butter (30 g)
Cocoa powder; (for dusting
-you can also use
-confectioner's sugar if you
-prefer)
Break chocolate into small chunks and place in a bowl. Set aside.
Place a sieve on top of a saucepan, take the passion fruit pulp and
mash it up until all the juice drip into the recipient. Discard the
seeds. Add the cream and honey, stir and bring the mixture to a soft
boil.
Pour mixture on chocolate, stir until smooth. Add butter.
Leave to cool and place in the refrigerator for 2 hours.
Shape the chocolate paste into small truffles with the help of a small
slotted spoon and roll them in cocoa powder.