An addictive combination of dark chocolate and passion fruit from Michelin starred chef Adam Simonds. Simple to make and sure to wow dinner guests. Trimoline is available to buy online

Bring the purée, cream and trimoline to the boil in a pan
Pour over the chocolate and allow to stand for 1 minute. Whisk together so that a smooth, shiny ganache is formed, then gradually whisk in the butter
Pour into a mould measuring 19 x 9 x 1 cm, and once set, cut to the desired size
Roll in cocoa powder, then allow to set before serving
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Passion fruit ganache recipe


  1. 19 x 9 x 1 cm mould

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This ganache recipe from Adam Simmonds combines delicious dark chocolate with tangy passion fruit for a wonderful treat. A simple passion fruit recipe to make.

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