Chop 250 grams of milk chocolate, place in a small bowl. In a small saucepan to heat, stirring, 90 g of puree (pulp) passion fruit, 10 gr of honey 30 gr of butter, 30 g cream to a boil.

Pour onto the chopped chocolate. Wait 5 minutes, then stir with a spoon until smooth.

It looks like this. Smooth, homogeneous mass. At this stage you can add 1 teaspoon of liqueur (orange) or brandy, stir until smooth. Well, it's optional. Cover the bowl with film and leave in the fridge for a few hours. Weight good must be frozen.

Spoon (tea preferred), dial mass from the bowl, roll it into balls.... Handles) it is advisable to wear gloves to not get dirty, and the mass is not greatly melted. The balls spread on a baking paper. Put in the freezer for 30-40 minutes. Can longer.)

Prepare the chocolate coating. Easy, but not ideal method of tempering chocolate is a method one-third, it is suitable for truffles. The coating has good resistance to temperature. I usually use for chocolate coating chocolate with a high cocoa content. If, for example, for truffle mass, I take chocolate 64%, for the chocolate coating –chocolate with 72 % cocoa. And as it turns out tastier and more interesting. A third method is to melt 2/3 of the chocolate and then quickly cooling it to operating temperature with the remaining third. So, for this quantity of truffles (12-14 PCs), we take 108 grams of dark chocolate. Important –good quality! I took chocolate 64%. 36 grams (one third of total weight) I chop with a knife into small pieces.

72 g of chocolate I chop bigger –still drown him. Melt in a water bath or in the microwave. Remember –you can drown in a bowl of stainless steel, small, below average heat, the bottom of the bowl should not touch water, water particles in the form of vapor or spray must not fall into the chocolate. It is important!

When all the chocolate has melted, add the chopped down one-third part. Mix, without fuss, until smooth and consistency of a spoon. Should get a smooth, shiny mass.

Get our trufeli out of the freezer and with a spoon (and preferably two), or using a special device, which I used (here in the photo you can see it is a spiral with a pen))), plants or candies on toothpicks) bathe them in melted chocolate, to the barrel were covered.

The finished candy is placed again on baking paper, at a distance from each other. Cooled in the refrigerator.

These are the candies we've got.

Fragrant, with a crunchy chocolate crust.

Soft on the inside. ENJOY MY DEAR!