Ingredients

How to make it

  • In a heavy bottom sauce pot bring the Passion Fruit puree, Coconut puree and sugar to a boil.
  • Reduce the heat and simmer for 1 minute.
  • Whisk in the chocolate and stir until combined.
  • Stir in the dried grated coconut, dark rum and salt.
  • Set aside and keep slightly warm.
  • Temper 24 oz. of dark chocolate.
  • Line your favorite bonbon mold with the tempered chocolate and allow to set.
  • Fill the molds almost full with the ganache.
  • Top off the mold with the tempered chocolate to seal the ganache inside the mold.
  • Unmold and serve bonbons.
  • Serving Suggestion:
  • Bonbons are best eaten within two weeks.
  • Substitute Passion Fruit Concentrate with other purees like Black Currant, Pink Guava or Blood Orange Concentrate.

Reviews & Comments 7

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    " It was excellent "
    crabhappychick ate it and said...
    Count me in...we'll storm the castle (Cinderella's, of course)! Where do you get the passion fruit concentrate?
    Was this review helpful? Yes Flag
    " It was excellent "
    juliecake ate it and said...
    Say, why don't we just decend on her house and demand she make these for all of us!! Yummmmmm! j
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  • krumkake 6 years ago
    How delish - and so many variations, too! Great post...thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    magali777 ate it and said...
    sounds delicious!
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  • tnacndn 6 years ago
    I am coming with Angelgal, these sound totally awesome!!!
    Gem
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    " It was excellent "
    chefmeow ate it and said...
    Me too. Fantastic recipe. Great post. You have my 5.
    Was this review helpful? Yes Flag
    " It was excellent "
    angelgal ate it and said...
    I'm coming to your house!! YUM!!
    Was this review helpful? Yes Flag

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