White Chocolate and Passion Fruit Truffles

How to prepare white chocolate and passion fruit truffles

1. Cut the passion fruits in half and scoop out the flesh into a fine mesh sieve. Press the pulp through the sieve with a spoon until only the black seeds remain and the yellow juice has collected in the bowl below. You should collect about 100ml of juice.
2. Put the juice in a small saucepan and boil for 5 minutes until reduced by half. Measure 50ml of reduced juice.
3. Gently warm the cream.
4. Melt the white chocolate broken into pieces in a bowl set over simmering water.
5. Add the juice and cream to the chocolate and stir with a whisk until smooth.
6. Remove the bowl from the heat and whisk for 1 minute to aerate the chocolate well.
8. Add the butter cut into cubes, in batches, and stir until melted.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the cream. Let it cool for several hours (I left it overnight).
10. Using a spoon, scoop portions of the mixture and shape into balls. Keep the truffles refrigerated until serving.
11. Just before serving, remove the truffles from the refrigerator and roll them in cocoa powder.

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