Truffles with ganache from Passoã

Truffles with ganache from Passoã

Sweet Samba – Juicy Passoã ganache coated in rich fondant chocolate truffles finished with granulated sugar.
4.50 from 2 votes
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Gang: Dessert
Cuisine: Belgian
Keyword: Belgian chocolate, Belgian desserts, Bullet truffles, chocolate, Passoa, Truffles
Totale Tijd: 3 hours
Porties: 60
Calorieën: 80kcal




The finishing touch



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

Shut down

  • Put some tempered dark chocolate in the other half of the plastic casing and place it on top of the other half. Press gently until everything closes tightly.
  • Place in the fridge for about 10 minutes


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


Serving: 1St | Calories: 80kcal

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