Easter Egg Filled with Passionfruit Truffles

Easter Egg Filled with Passionfruit Truffles

Happy Easter! I know, I know! It’s been a while since I last posted a recipe. I missed my little space so much! Unfortunately I had to take a break from the blog in the past weeks. There were too many things going on at the same time in my life, nothing serious but a few hurdles we all have to face every now and then which took a lot of my time and energy. Anyway now it’s all sorted and things are again back to normal.

We are reaching the end of the long Easter weekend here in Australia. Holidays always make me miss Brazil a lot because celebrations are very exciting over there. We are super social beings who love to celebrate life, therefore special occasions are always a good excuse to have a barbecue or a fancy Sunday lunch with family and friends. All supermarkets and shopping centres are decorated with chocolate eggs and Easter bunnies in a very vivid way. For the joy of both kids and adults alike many supermarkets are turned into a chocolate world and have a number of aisles with a roof made of large chocolate eggs of many colours and kinds. It is possible to smell the chocolate as soon as you get in. Similar to Christmas season supermarkets get super crowded and the vast majority of those beautiful eggs will be gone before Easter Friday so don’t leave your shopping for the last minute or you might be empty handed for an Easter treat.

Or, to avoid the trouble you could try to make your own! I know it is a bit late to post how to make an Easter egg but I couldn’t help myself and show you how easy and pleasurable this is. So perhaps you could use my tips for next year?

Provided you find passionfruit or a good-quality pulp these truffles can be made and eaten all year round. They are super delicious and make great edible gifts. The combination of flavour and tartness of passionfruit are great match with dark chocolate and taste quite exotic.

When I researching about truffles I came across this very helpful tutorial, if you are a fan of truffles I recommend you watch it too. Ann Reardon shows many recipes and provide great tips on how to prepare truffle fillings. She makes them look so easy to make! One day I will get there!

Also, in order to have a beautiful glossy and firm chocolate it is necessary to temper it first. If you opt for melting the chocolate over a water bath, just make sure the bowl does not touch the water and don’t let the water boil, melt over gentle heat. Alternatively you can temper chocolate using the microwave, heat the chocolate for a few seconds at a time stirring in between until melted. For both cases it is handy to have a kitchen thermometer to ensure you do not overheat the chocolate. There is also a quick and easy tutorial on how to make Easter Eggs on youtube by AllRecipes.

 Ingredients 

Passionfruit Truffles

500g good-quality cooking dark chocolate*, chopped

Ganache:

80ml passionfruit juice (about 5 small purple passionfruit) or good-quality pulp, sieved

2 tbs double (heavy) cream

2 tbs glucose syrup

250g good-quality white chocolate (not chips), roughly chopped

Easter Egg

Cooking white chocolate to make a marbled egg (optional), roughly chopped

350g good-quality cooking dark chocolate*, chopped

Equipment

Large egg mould

Chocolate truffle moulds (or any mould shape of your choice)

Pastry brush

Silicone spatula

Kitchen thermometer

Paper and ribbon to wrap the egg

*approximate measurement depends on the size of your moulds

 Instructions 

1. For the Passionfruit Ganache, place the white chocolate in a bowl. Pour the juice (or pulp), glucose syrup and cream into a small saucepan and bring to the boil. Pour over the chocolate and stir until melted. Cover with plastic film place in the fridge for 3-4 hours to set.

1. For the Easter Egg,  place the white chocolate (if using) in a microwave-proof bowl and microwave for a few seconds. Stir until melted, microwave for a little longer if necessary. Using a small spoon drizzle the egg mould with the white chocolate and place in the fridge for a few minutes to set. Place 2/3 of the dark chocolate into a heat-proof bowl and place over a pan with simmering water making sure the bowl does not touch the water. Stir and melt very gently over low heat until the temperature reaches 50°C then remove from heat.   Add the remaining chocolate and stir until melted and the temperature reaches 32°C so it is ready to use. Remove the egg mould from the fridge and using a brush cover evenly with dark chocolate, chill for 10 minutes in the fridge. Brush on another layer of dark chocolate and chill again for 10 minutes. Repeat this process for the third and final layer then umould. Repeat the whole process for the other half of the egg.

3. For the truffles, place 2/3 of the dark chocolate into a heat-proof plastic bowl and place over a pan with simmering water making sure the bowl does not touch the water. Stir and melt very gently over low heat until the temperature reaches 50°C then remove from heat.   Add the remaining chocolate and stir until melted and the temperature reaches 32°C so it is ready to use. Fill the chocolate mould with the chocolate, tap on the bench to remove air bubbles, turn down and tap to remove excess chocolate over a clean bench. Turn it back up and use a spatula to scrape off excess chocolate. Set aside at room temperature to set. Spoon the set ganache to fill about 2/3 of the mould. Top it with more chocolate, scrape off excess chocolate. When set turn the mould over and tap on the bench to get the truffles out.

4. To assemble the egg, fill one half with some truffles. Brush the edges with melted chocolate and close with the other half. Wrap the egg with a fancy paper and tie ribbon.

 

Makes: 1 egg and about 40 truffles

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Receita em Português

Ovo de Chocolate recheado com Trufas de Maracujá

 Ingredientes 

Trufas de Maracujá

500g chocolate meio amargo para culinária*, picado

Ganache:

80ml de suco de maracujá fresco peneirado ou industrializado de boa qualidade

2 colheres de sopa de nata

2 colheres de sopa de xarope de glucose

250g chocolate branco para culinária, picado

Ovo de Páscoa

Chocolate branco para culinária para fazer um ovo de mármore picado (opcional)

350g chocolate meio amargo para culinária*, picado

Material:

Forma grande de ovo de chocolate

Forma para trufas de chocolate

Pincel de confeiteiro

Espátula de silicone

Termômetro de cozinha

Papel e fita para embrulhar o ovo

* medida aproximada depende do tamanho de seus moldes

 Modo de Preparo 

1. Para ganache de maracujá, coloque o chocolate branco em uma tigela. Coloque o suco (ou polpa), xarope de glucose e nata em uma panela pequena e deixe ferver. Despeje sobre o chocolate e mexa até derreter. Cubra com filme plástico e deixe na geladeira por 3-4 horas para firmar.

1. Para o Ovo de Páscoa, coloque o chocolate branco (se estiver usando) em uma tigela à prova de microondas e esquente por alguns segundos. Mexa até derreter, coloque mais um pouco no microondas, se necessário. Usando uma colher pequena faça riscos de chocolate branco na forma de ovo e coloque na geladeira por alguns minutos para firmar. Coloque 2/3 do chocolate meio-amargo em uma tigela e coloque sobre uma panela com água fervente sem encostar na água. Mexa e derreta muito delicadamente em fogo baixo até que a temperatura chegue a 50°C, retire do fogo. Adicione o restante do chocolate e mexa até derreter e a temperatura atingir 32°C. Retire o molde do ovo da geladeira. Pincele a forma uniformemente com chocolate, leve à geladeira por 10 minutos. Pincele outra camada de chocolate e coloque novamente na geladeira por 10 minutos. Repita esse processo para a terceira e última camada. Retire o ovo do molde. Repita todo o processo para a outra metade do ovo.

3. Para as trufas, coloque 2/3 do chocolate meio-amargo em uma tigela e coloque sobre uma panela com água fervente sem encostar na água. Mexa e derreta muito delicadamente em fogo baixo até que a temperatura chegue a 50°C, retire do fogo. Adicione o restante do chocolate e mexa até derreter e a temperatura atingir 32°C. Encha o molde com chocolate, bata na bancada para retirar as bolhas de ar, vire para baixo e bata na base para remover o excesso de chocolate sobre uma bancada limpa. Vire para cima e use uma espátula para raspar o excesso de chocolate. Reserve até que o chocolate endureça. Preencha 2/3 de cada molde com ganache. Cubra com mais chocolate, raspe o excesso de chocolate com a espátula. Depois que o chocolate endurecer vire o molde para baixo e bata para as trufas saírem do molde.

4.  Recheie a metade do ovo com algumas trufas. Pincele as bordas com chocolate derretido e feche com a outra metade. Envolva o ovo com papel e feche com a fita. Rende: 1 ovo e cerca de 40 trufas

 

 

  • anupama (MGGK)

    Wow! What an AMAZING idea of making Easter eggs filled with passion fruit truffles! Loved it so much dear Georgina!

  • GeorginaRibas

    Thanks so much Anu!

  • http://www.tastedefined.com/ Shoshanna Lee

    So innovative and irresistible! 🙂 You’re absolutely right. They’re perfect for gifting to loved ones. Thanks for sharing the idea 🙂

    • GeorginaRibas

      Thanks dear, glad you like it!

  • Ritu ahuja

    wow…I am big fan of your recipes Georgina. Beautiful Easter eggs. Love the idea of filling them with passion fruit truffles. Perfect for Easter. Love it. Happy Easter to you. 🙂

    • GeorginaRibas

      Thanks Ritu, it’s great to hear you are enjoying my recipes. Happy Easter!

  • Olivia @ Olivia’s Cuisine

    SO DELICIOUS! I had no chocolate egg this year… 🙁 I was going to make some for the blog but life happened… lol So I completely understand your hiatus from blogging! I hope everything is ok, though and I’m always here if you need to talk! (Only another Brazilian knows how hard it is to be far away from home!)

    • GeorginaRibas

      Thanks dear Olivia, it’s everything OK, I was just super busy and with lots of decisions to make all at the same time. I will tell you more via tweeter messaging. xx

  • Joana Oliveira

    Uau, they look awesome! I am crazy for both passion fruit and dark chocolate so I think you just convinced me to try to make my first truffles 😉

    • GeorginaRibas

      Me too, that combination is so good! Thanks heaps Joana, please let me know how it turns up.

  • http://www.primaverakitchen.com Olivia Ribas

    So delicious! I had cacau show chocolate egg this year that my husband brought for me. I am like you I miss a lot Brazil on the Holidays. I totally get you, Georgia. But that’s why we have friends to talk and help us, right? If you need to talk I can count on me. Love your passionfruit truffles. They look delicious 😉

    • GeorginaRibas

      Thanks, that’s lovely dear Olivia, great to hear that I can count on you – I am here too when you need. xxoo

  • http://lslfun.blogspot.com Mira L

    Love these! I know they are for Easter, but I’ll try to make them, when I have time!

    • GeorginaRibas

      Great to hear Mira! 😉