How to make it

  • Chop the milk chocolate into small pieces. Boil the passion fruit and heavy cream together and pour over chocolate. Stir until incorporated and the ganache forms. Wait a couple of minutes for the ganache to cool a bit and add the softened butter. Stir to create and emulsion.
  • Note: Let it harden a bit until it is pipeable. Use: fill the macarons.

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