Maybe this time… doh!

Has everyone seen The Bee Movie, the animated one with the voice of Jerry Seinfeld? There’s this part when the bee is trying to get inside and he runs into the glass of the window. He keeps saying “maybe this time” each time he bounces off of the closed window… over and over and over. That is how I feel when I make truffles.

I hate making truffles. Really, truly hate making the little morsels of chocolate that I so love to eat. I always have issues when making them. Usually they are too soft, or too firm, or it is too hot in my kitchen and they melt while I try to enrobe them with chocolate. I am an apparent glutton for punishment, because I decided this year to make homemade treats for several of my friends and co-workers. I also decided to make them just a few days before I wanted to dole out the treats. Smart, eh?

In the end, the truffles turned out very good, and I was happy, but as usual, I cursed like a sailor with Tourettes Syndrome the entire time and swore never to make them again. We’ll see how I feel next year around the holidays. Will I be the Bee again??? :P I made two different flavors, Rum scented dark chocolate and white chocolate passion fruit rolled in chopped almonds. The latter was surprisingly my favorite of the two… the tartness of the passion fruit puree really cut down the cloying sweetness of the white chocolate.

White Chocolate Passion Fruit Truffles

20 oz good quality white chocolate
4 oz cream
6 oz passion fruit puree

15 oz white chocolate (for enrobing)
1 c finely chopped toasted almonds

1. Chop white chocolate into small pieces with a large knife and place in a large bowl. Heat the cream and passion fruit puree to a boil separately in small containers. I prefer to use my microwave to do this. It is important to heat the cream and puree separately, as the acid in the puree will likely curdle the cream.

2. Pour the hot cream and half of the passion fruit puree over the chopped chocolate. Let sit for 1 minute and then gently stir with a rubber spatula. Once the mixture is creamy and combined, add the remaining passion fruit puree and stir again until smooth. Refrigerate for a few hours until firm.

3. Using a very small scooper or spoon, portion out 1 inch balls of the firm white chocolate mixture onto a parchment lined sheet pan. If the truffle mixture gets too soft, place back into the refrigerator to firm up. Gently and quickly roll each into a well rounded ball.

4. Melt the remaining white chocolate in the microwave or over a double boiler. Place the chopped nuts in a small flat pan. Dip each truffle into the melted white chocolate and immediately roll in the chopped nuts. It really helps to have a 3rd hand or a helper during this phase. Once all truffles are rolled in chocolate and then the nuts, place into the refrigerator.

Makes about 100 truffles

Note the Dark Chocolate Rum truffles were made using the same method with the following ingredients and enrobed in dark chocolate.

16 oz heavy cream
20 oz dark chocolate
rum to taste



  • VeggieGirl 10 YEARS AGO

    Haven’t seen the film – but I love Seinfeld!! :-D

    Those truffles turned out PERFECTLY, if you ask me. Well done!!

  • Rachel 10 YEARS AGO

    MmMmm those were so delicious!!

  • Dana McCauley 10 YEARS AGO

    They certainly look perfect – you didn’t need to admit that they were difficult to make!

  • peabody 10 YEARS AGO

    I hate coating truffles. Yours looks like they turned out great.

  • Chris 10 YEARS AGO

    Really impressive! I’m not a fan of white chocolate, but maybe I’ll take your advice and try it with the passion fruit. Any other favorite flavor combos?

  • Nick 10 YEARS AGO

    I think you are being MUCH too hard on yourself. Those look perfect to me. Sometimes the best things really do require some work.

    I can’t say I’ve ever tried to make truffles. You have inspired me so thanks for that :)


  • VeggieGirl 10 YEARS AGO

    **Just as a heads up: I will not be able to comment on blogs as often now, during this semester, due to work overload (I’m stressed already) – PLEASE know that I’m still loyally reading, but just won’t have time to comment. I hope you understand!!

  • Holly at Tropic of Mom 10 YEARS AGO

    I’m impressed. Your candies look fantastic.

    I went through a truffle-making period, and my ganache never really “gelled.” I chalked it up to our intense humidity here and gave up.

  • Treehouse Chef 10 YEARS AGO

    Love the photo. They look delicious!

  • Tartelette 10 YEARS AGO

    White chocolate is perfect with citrus and other sour-like flavors like passion fruit! Sounds delicious!

  • Lydia 10 YEARS AGO

    Hi; just found your site via the comment from Dawn here:
    and I’m glad I found it.

    I make truffles often and I don’t bother with beautiful but focus only on taste and texture. One suggestion I can make to make truffles much simpler is to NOT ROLL them. After I cool the ganache, I simply spoon it out with a teaspoon and gently and quickly smooth down the rough edges, then plop them into the cocoa or nuts or coconut or whatever I’m using to coat them (never dipping chocolate–WAY too much work!) Yes, they end up bumpy and somewhat odd looking, but DELICIOUS, and I actually prefer them that way–then you truly know they are handmade! (In fact, they look strikingly similar to the very expensive XOX truffles from San Franciscso). And, you can still decorate them with non-pareils, other coatings or even drizzled chocolate for more striking effects.

    Good luck next year!

  • Ivy 10 YEARS AGO

    White Chocolate passion fruit truffles. Oh my!
    They look delicious and your pictures make me want to run home and make them right now!

  • Bernhard Huber 6 YEARS AGO

    Very nice post. I just stumbled upon your weblog and wanted to
    say that I’ve really enjoyed surfing around your blog posts. After all I’ll be
    subscribing to your rss feed and I hope you write again very soon!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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