Truffles with ganache from Passoã

Sweet Samba – Juicy Passoã ganache encased in rich dark chocolate truffles finished with granulated sugar.
Total Time: 3 hours
Course: Dessert
Cuisine: Belgian
Keyword: Belgian chocolate, Belgian desserts, Bullet truffles, chocolate, Passoa, Truffles
Servings: 60
Calories: 80kcal



  • 180 g cream
  • 20 g milk
  • 300 g chocolate ((fondant / melted / not tempered))
  • 30 g Passoã

The finishing



  • Melt the fondant chocolate
  • Bring the cream and milk to a boil.
  • Pour this mixture over the melted fondant chocolate and mix until smooth.
  • Let the mixture cool slightly. Only then add the Passoã.
  • Put the ganache in a piping bag. Make sure the ganache has a temperature below 30°C or the bullet truffles will melt.
  • Remove the top lid from the ball truffles and save for later. Leave the ball truffles in the plastic. Fill the truffle molds with the ganache.
  • Let cool in the fridge for 10-15 minutes until the ganache has set.


  • Put some tempered fondant chocolate in the other half of the plastic wrap and place it on top of the other half. Press gently until everything seals well.
  • Put in the refrigerator for about 10 minutes


  • Unmold the truffles
  • Dip the truffles in tempered dark chocolate and roll them through the granulated sugar.
  • Let the truffles cool and harden.


Serving: 1St | Calories: 80kcal

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