In a Pickle was started in 2011 by Steph Anderson working alone in her home kitchen using her own unique recipes. Today the business has grown significantly and Steph supplies food retailers, shops and restaurants throughout the UK and into Europe.

+44 (0)1225 722255
sales@inapicklefoodco.co.uk

Passionfruit & Raspberry Truffles

Passionfruit & Raspberry Truffles

Product used in this recipe

PASSION FRUIT CURD

Looking to gain a few extra brownie points this Valentine’s Day? Say ‘I love you’ with these gorgeous homemade truffles, starring our In A Jam Passionfruit Curd. A crisp white chocolate shell encases a soft and tangy passionfruit and raspberry filling, for the perfect combination of texture and flavour. They look stunning but are actually much easier than you might think – so go on, replace those shop-bought goodies with something that really shows you care…

Passionfruit & Raspberry Truffles

Ingredients

  • 200g white chocolate
  • 50ml double cream
  • 70g In A Jam Passionfruit Curd
  • A handful of fresh raspberries
  • A little icing sugar

To decorate:

  • Freeze-dried raspberries (optional)
  • 200g white chocolate

Instructions

Makes around 20

  • First, make the filling. Although the actual making doesn’t take very long, you’ll need to allow a few hours in the fridge for it to firm up, before you can finish the truffles off, so do bear that in mind. Start by breaking up the white chocolate in a bowl and microwave in 30 second bursts until nicely melted.
  • Measure out the Passionfruit Curd and double cream into a small saucepan, and heat gently, stirring until nicely combined. Chop the raspberries to make a chunky puree, and then stir through the Passionfruit Curd mixture.
  • Combine the mixture with the melted white chocolate, then cover the bowl and place in the fridge for at least three hours, until firm.
  • To finish off the truffles, first melt your second lot of white chocolate as above, and prepare a board covered with greaseproof paper for the finished truffles to set on (you also need to make sure you’ve got room for it in the fridge). Then, scoop out a small spoonful of the truffle mixture and roll in icing sugar to form a ball.
  • Gently place in the bowl of melted white chocolate and spoon more over the top to make sure the truffle is completely covered. Then lift out with a spoon, allowing excess to drip off, and carefully place it on the prepared board, topping with a small pinch of freeze-dried raspberry. Repeat with all the mixture and place the board in the fridge for around 30 minutes, until the chocolate has set.