Truffes au chocolat, chocolat au lait-Passion


  • .210 g chocolate the milk
  • .150 g of passion fruit puree
  • .90 g whipping cream
  • .1 tablespoon of acacia honey
  • .60 g butter
  • .brown sugar
  • .grated coconut


  • Melt the chocolate in a bain marie.
  • Bring the passion fruit puree, creeam and honey to a boil in a saucepan. Incorporate this mixture into the melted chocolate. Mix with a spatula.
  • Leave to stand for 2 minutes, then incorporate the butter in pieces.
  • Cover and set aside in the fridge for 6 hours.
  • Shape the truffles and roll them in a mixture of sugar and coconut.

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