Trendy Chocolate with Chocolate and Passion Fruit Ganache
This silky smooth ganache of dark chocolate and passion fruit is full of flavour and also perfect for filling Pidy tartelettes. In other words, a recipe worth trying!
8 Pidy Trendy Chocolate Shells
300g dark chocolate
250ml passion fruit coulis
100ml mango puree
200g egg yolks
- Gently heat the passion fruit coulis and mango puree.
- Mix the egg yolks, sugar and cream together until you get a smooth ‘crème anglaise’.
- Pour the ‘crème anglaise’ over the dark chocolate and mix.
- Divide the mixture over the Chocolate Trendy Shells and finish with some Atsina Cress.
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