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

Method
1.
Bring the purée, cream and trimoline to the boil in a pan
2.
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
3.
Pour into a mould measuring 19 x 9 x 1 cm, and once set, cut to the desired size
4.
Roll in cocoa powder, then allow to set before serving
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Ingredients

Passion fruit ganache recipe

Equipment

  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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