Wow, these are tasty. To make this recipe, I used part of a batch of passionfruit curd to fill. Because the passionfruit curd is wonderfully sweet, I hardly sweetened the chocolate and so the bitter chocolate compliments the sweet centre beautifully. You can stuff your chocolates with anything – caramel, coconut, strawberry curd. Think of a flavour you love and go with it. But for me, its all about the passionfruit curd.
Makes 16 chocolates
a chocolate mould
80 grams cacao butter
40 grams cacao powder
1 teaspoon maple syrup
about 6 tablespoons worth of passionfruit curd
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In a double boiler (a stainless steel or Pyrex bowl sat on top of a pot of simmering water), melt and stir the cacao butter, cacao powder and maple syrup.
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Pour in to chocolate mould and let sit for about 10 minutes. In summer, you can put it in the fridge for about 5 minutes. Once the time has passed, tilt the mould so that the chocolate coats all sides of the mould. (If you did this immediately after pouring, the chocolate would be too hot and therefore create too thin a coating. Leaving the chocolate to thicken up a bit will give you a better shell but time and temperature is obviously going to affect the result so just keep an eye on the chocolate and if all else fails, they’ll still taste great.
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A couple of minutes after you have tilted the mould to coat all sides with chocolate, turn the mould upside down over your chocolate melting bowl and let all the excess chocolate pour off. Use the flat edge of a knife to scrape all along the mould to get rid of all the excess. You will use this to seal the chocolates.
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Return the mould to the fridge until set. About 10 more minutes.
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Fill each chocolate with passionfruit curd, leaving a little space at the top. Whatever you fill your chocolates with, just make sure its cold.
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Re-melt your remaining chocolate in the double boiler and pour in to each chocolate to seal. Return to fridge for about 15 minutes.
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Gently tip your mould and tap to pop out your chocolates.