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Passion fruit and white chocolate petits fours

PT50M

PT2H

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1
In a saucepan, reduce the passion fruit juice to 100ml
2
Break the chocolate into small pieces and melt in a stainless steel bowl over a pan of simmering water
3
Bring the reduced passion fruit juice to the boil in a small saucepan and pour into the melted chocolate
4
Whisk the butter into the chocolate, a little at a time
  • 25g of unsalted butter, at room temperature
5
Line a small tray with baking paper, spread the mixture out evenly with a palette knife, then refrigerate for 2 hours to set
6
Carefully remove the set mixture from the tray by peeling away the paper, and cutting with a warm sharp knife into 2cm squares, then dust with a little icing sugar before serving
  • icing sugar for dusting
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Passion fruit and white chocolate petits fours

 
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