The most common variety of passion fruit is small and purple. Creatively named “Common Purple”, this thick-skinned, tropical fruit contains pleasantly crispy seeds and yields small amounts of juice. But, that yield is dazzling. Passion fruit is mouthwateringly fresh and the flavour is absolutely seductive. Tart, sweet and delicately strong: a little juice goes a long way in any recipe. I am appalled to acknowledge that I have not tried the entire range of passion fruit varieties. This will now go on my bucket list.
Passion fruit is a good place to start for great year. And chocolate helps a lot. These truffles are deliriously decadent and will help you find strength to defeat all your foes.
Step 1: Ingredients
1 cup cocoa powder
2 juiced passion fruits, separated from seeds
½ cup of coconut cream
4 tablespoons coconut oil
1 tablespoon sugar pinch of salt
Step 2: Directions
Heat the coconut cream, passion fruit juice, sugar and salt in a saucepan and bring to a soft boil. Stir continuously.
Turn heat off and add coconut oil. Stir until fully incorporated.
Add cocoa powder in small batches and mix until thick and smooth.
Optional: If you like the texture of the passion fruit seeds, add some or all into the mixture.
Form teaspoon sized balls by hand and dust with more cocoa powder.
Store in the refrigerator. They should keep well in the refrigerator for 2-3 weeks. If removed, they will only last a day.
Makes 20-24 truffles.