Hearts of Passion Chocolates π«
Overview:
Hearts of Passion Chocolates are an exquisite treat inspired by the master chocolatier Jacques Torres. Delightfully combining the richness of chocolate with the tropical essence of passion fruit, these candies are a perfect indulgence for any dessert lover. Though they may seem complex, fear not! With a bit of patience and the right technique, you’ll be crafting these delectable delights in no time.
- Preparation Time: 48 hours
- Cooking Time: 20 minutes
- Total Time: 48 hours and 20 minutes
- Recipe Category: Candy
- Keywords: Dessert, Weeknight
Ingredients:
- 2 cups heavy cream
- 1/4 cup corn syrup
- 1 cup passion fruit juice
- 1 cup passion fruit liqueur
- 18 tablespoons butter
- 5 cups milk chocolate
Nutritional Information (per serving):
- Calories: 335.2
- Fat: 19.4g
- Saturated Fat: 9.6g
- Cholesterol: 19.5mg
- Sodium: 54.4mg
- Carbohydrates: 35.8g
- Fiber: 2g
- Sugar: 30.6g
- Protein: 4.6g
Yield:
This recipe yields approximately 24 luscious Hearts of Passion Chocolates.
Instructions:
-
Prepare Chocolate Molds:
- Using a ladle, fill the mold with milk chocolate.
- Once filled, empty any excess chocolate back into the bowl, ensuring the inside of the molds is evenly coated.
- Wipe the lip of the mold clean and place it upside down on a wire rack over a baking sheet.
- After about 5 minutes, when the chocolate starts to harden, use a wide pastry scraper to clean the edges of each cavity, ensuring a clean edge to prevent sticking and cracking as it shrinks.
- Optionally, refrigerate the mold for several minutes to expedite the hardening process.
-
Prepare Passion Fruit Ganache:
- In a pan, combine heavy cream, corn syrup, and passion fruit juice, and scald the mixture.
- Pour the hot cream mixture over chopped chocolate and blend until smooth using an immersion hand blender.
- Add passion fruit liqueur and butter to the mixture and blend until smooth.
- Allow the mixture to cool to 85Β°F (30Β°C).
-
Fill Chocolate Molds:
- Transfer the ganache mixture into a piping bag and pipe it into the chocolate-filled molds.
- Let the filled molds set overnight.
-
Seal Chocolates:
- Apply a layer of milk chocolate to the bottoms of each cavity using an offset spatula to seal them.
- Scrape off any excess chocolate and allow the chocolates to set.
-
Unmold Chocolates:
- Once set, invert the mold over a clean dry surface.
- If necessary, gently tap the mold against the counter to release the chocolates.
Serving Suggestions:
Enjoy these Hearts of Passion Chocolates as a delightful dessert after dinner, or package them beautifully to gift to friends and loved ones. Pair with a glass of champagne or a fruity dessert wine for an extra touch of luxury.
Notes:
- Be patient while preparing the chocolates, as each step contributes to their perfect texture and flavor.
- Ensure the ganache is at the correct temperature before piping it into the molds to achieve the best results.
- Store the finished chocolates in an airtight container in a cool, dry place to maintain their freshness and flavor.
Now, immerse yourself in the art of chocolate making and savor every blissful bite of these Hearts of Passion Chocolates! πΊπ«
