Passion fruit ganache

  • Petit four
  • 4
  • 20 minutes
Not yet rated

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

First published in 2015




Passion fruit ganache recipe


  • 19 x 9 x 1 cm mould


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. You could also pour tempered chocolate over the ganache to create a firm chocolate shell, as in the photo above
First published in 2015

Beneath the surface of Adam Simmond’s dishes is highly original, thoughtful cooking.

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