Chef’s Special: Chocolate and passion fruit petit fours

Chocolate truffles and passion fruit pastilles.
Chocolate truffles and passion fruit pastilles.
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This week’s Chef’s Special recipe.

Chocolate truffles

300g double cream

275g dark chocolate,

chopped

50g chopped pitted dates

35ml navy rum

Place the cream into a saucepan and bring up to a simmer.

Pour over the chocolate, dates and rum then mix in until the chocolate has completely melted. Allow to cool on a tray in the fridge for four hours then roll into even balls and cover in cocoa powder before serving.

Passion fruit pastilles

250g Boirron passion fruit puree

175g caster sugar

1 tsp pectin powder

50g liquid glucose

8g lemon juice

Place the puree, sugar, pectin and glucose into a saucepan over a high heat and whisk continuously until the mix reaches 108 degrees Celsius on a digital thermometer.

Remove from the heat and whisk in the lemon juice. Carefully transfer to small jelly moulds or plastic containers lined with cling film and allow to set at room temperature for 4-6 hours.

Cut with a hot knife and roll in granulated sugar before serving.