Preparation

In a pot, mix together the passion fruit puree, glucose and butter.

Bring to a light boil.

Pour over the Van leer Ivory white chocolate and mix to combine.

Create the perfect emulsion and add the alcohol, cool down the ganache to 84°F / 29°C.

Pipe into pre-made Callebaut white chocolate truffles shells and let crystallize fully overnight.

Close with white chocolate then enrobe the truffles with pre crystallized Ivory chocolate and roll them into shredded coconut.

Formulation courtesy of Van Leer