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Trendy Chocolate with Dark 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!

Ingredients

8 Pidy Trendy Chocolate Shells

300g dark chocolate

250ml passion fruit coulis

100ml mango puree

200g egg yolks

50g sugar

200ml cream

Atsina Cress

Method

Servings: 8

  1. Gently heat the passion fruit coulis and mango puree.
  2. Mix the egg yolks, sugar and cream together until you get a smooth ‘crème anglaise’.
  3. Pour the ‘crème anglaise’ over the dark chocolate and mix.
  4. Divide the mixture over the Chocolate Trendy Shells and finish with some Atsina Cress.

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