Prep 48 hrs
Cook 20 mins
This is from "Chocolate with Jacques Torres" I love watching what he does but I only attempt the easy stuff.
- 2 lbs milk chocolate, tempered
- 1⁄4 cup heavy cream
- 1 tablespoon corn syrup
- 1 cup fresh passion fruit juice
- 18 ounces milk chocolate, chopped
- 5 tablespoons passion fruit liqueur (reccomended Alize)
- 2 tablespoons butter
- Using a ladle, fill the mold with milk chocolate.
- When it is full, empty the excess chocolate back into the bowl.
- The inside of the molds should be evenly coated.
- Wipe the lip of the mold clean and place it upside down on a wire rack over a baking sheet.
- Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity clean.
- (When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks).
- You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
- Place the cream, corn syrup and passion fruit juice in a pan and scald the mixture.
- Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender.
- Add the passion fruit liqueur and the butter and blend until smooth with an immersion hand blender.
- Allow the mixture to come to 85 degrees F.
- Place the mixture in a piping bag and pipe it into the chocolate filled molds.
- Let set overnight.
- Apply milk chocolate to the bottoms of each cavity with an offset spatula in order to seal them.
- Scrape clean and allow to set.
- When the chocolate has set, invert the mold over a clean dry surface.
- It may be necessary to rap the mold against the counter to encourage the chocolates to release.