Chocotone truffle with passion fruit: discover the recipe for dinner

If you don’t have much affinity for baking, it’s worth taking advantage of the passion fruit filling and creamy chocolate sauce to top it off.

Christmas could be the perfect opportunity to undertake! Investing in sweet recipes, even in your home kitchen, can help you acquire customers and even that much-desired extra income. To start getting your hands dirty, how about a delicious truffle chocolate with passion fruit?

This Cooking Guide recipe has step-by-step instructions starting from scratch. However, if you don’t have much affinity with the oven, it’s worth taking advantage of the passion fruit filling and creamy chocolate sauce to complement that chocotone bought at the market.

Then check out the full list of ingredients and detailed step-by-step instructions:

Passion fruit truffle chocolate

Time: 2h (+2h rest) (+2h in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients:

Chocolate

• 30 g of fresh organic yeast
• 1/2 cup (tea) warm water
• 3 and 2/3 cup (tea) wheat flour
• 1/2 cup butter at room temperature
• 1 egg
• 1 egg yolk
• 1/2 cup (tea) sugar
• 3 tablespoons of honey
• 1 teaspoon of salt
• 1 teaspoon of panettone essence
• Peel of 1/2 orange
• 200g semi-sweet chocolate chips
• Milk chocolate flakes and cherries in syrup to decorate

Filling

• 170 g chopped white chocolate
• 1/2 cup (tea) passion fruit juice concentrate
• 2 cans of cream
• 170g chopped semi-sweet chocolate
• 1 tablespoon salted butter

Preparation method:

1. In a bowl, dissolve the yeast in half the water and mix with 1/2 cup (tea) of flour.
2. Cover and let rest for 30 minutes.
3. Place the butter, egg, egg yolk, sugar and honey into the bowl.
4. Beat on medium speed for 5 minutes.
5. Add the dissolved yeast, the rest of the water, salt, essence and beat for 3 minutes.
6. Add the remaining flour, little by little, without stopping beating, at high speed until the mixture is smooth.
7. Add the orange zest, chocolate and mix with a spoon.
8. Cover with a cloth and leave to rest for 30 minutes.
9. Pour into a panettone pan with a 1kg capacity and leave to rest covered for 1 hour.
10. With a knife or sharp blade, make an X-shaped cut.
11. Bake in a preheated medium oven for 40 minutes or until risen and golden.
12. Leave to cool on a wire rack.
13. Using a bread knife, remove the lid from the chocotone and set aside.
14. Then cut out the heart of the panettone, leaving a 2.5 cm thick edge.
15. Carefully remove the core with a spoon and set aside.
16. Melt the white chocolate in a bain-marie.
17. Stir in juice and 1 can of cream.
18. Fill the chocolate and place the crumbs kept aside on top.
19. Melt the semi-sweet chocolate in a bain-marie with the butter.
20. Mix the remaining cream until smooth.
21. Spread a layer on the chocolate to glue the lid.
22. Cover the lid with the ganache, letting it run down the sides.
23. Decorate with chocolate flakes and cherries.
24. Store in the refrigerator for 2 hours before serving.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.