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.
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
188g of
dark chocolate, with a minimum of 64% cocoa solids
30g of butter, softened
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. You could also pour tempered chocolate over the ganache to create a firm chocolate shell, as in the photo above
