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!
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
- 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.
Discover more from Pidy...
Recipes
Here’s a few ideas to get you started - you will find the products themselves inspire you to create plenty more.
News
The latest news from Pidy, find out about our new shapes, fresh flavours and exciting developments.
Products
If you want to find specific products to fulfil certain criteria, you can refine your search here.
Want to discover more about the Pidy range?
Download our brochure for our full product ranges, product information and recipes.
catalogue Pidy 2024