Close this search box.

This is a shipping order. Switch to local pickup?

This is a pickup order. Switch to shipped?

Passion Fruit Milk Chocolate Hand Rolled Truffles

Passion Fruit Truffles by Rochelle for

Passion Fruit Milk Chocolate Hand Rolled Truffles

Passion Fruit Truffles by Rochelle for
Creamy and flavorful Passion Fruit Chocolate Truffles are easy to make at home!


Go Right To Recipe

Who loves chocolate? I do I do!!!  One bite of these flavor bombs and you will be hooked. The great thing is, they are easy enough to make at home so you can make as many as you. Our hand-rolled truffles are made with pure passion fruit and a creamy milk chocolate ganache. You work quickly making the little balls so they can melt in your mouth instead of your hands! You and everyone you make these for are going to love them! I bet you can’t eat just one!

What are chocolate truffles?

Chocolatiers make chocolate truffles by starting with a ganache. They then dip the truffles into chocolate that will set hard, they roll them in a topping like shredded coconut, cocoa powder, chopped nuts, etc. You will frequently see them drizzled with a different colors of chocolate or painted with a pretty decoration. They look very fancy; decadent even!

Where do truffles get their name?

Ever wondered how chocolate truffles got their name? Well, “truffle” is derived from a LATIN word meaning “Lump”. Truffles are named after the mushrooms with the similar name because of the striking resemblance they share. The first chocolates were made in a crude way to look like the lumps… truffle lumps: originally called Truffles Chocolate referencing the look and what these truffles are made of: chocolate.

Let’s Start Making the Truffles

 First We Will Reduce the Purée

In trying to get the consistency right you will need to reduce the passion fruit puree down so it will work in the truffles. Not to worry, this is a simple process of putting the puree into a saucepan and cooking it down for about 10 minutes.

Passion Fruit Truffles by Rochelle for
The purée needs to be reduced first to get it to the best consistency for the truffle ganache filling.


You are going to reduce it down to about 1 ½ oz. You will know it is the right consistency when you drag your spoon across the bottom of the pan and it doesn’t fill in immediately.

What chocolate should I use?

You will want to use a high-quality milk chocolate for this recipe. It will make or break your results. Valrhona or Callebaut were recommended, which can be purchased from many gourmet markets. You can also use Guittard that can be found at most grocery stores.

Melting the Chocolate

This recipe calls for melting your chocolate in a microwave. I prefer to melt my chopped chocolate along with the honey and corn syrup in the top pan of a double boiler. I guess I’m a bit old fashioned that way.  Simply add the hot reduced passion fruit puree right on top of the chocolate mixture. Mix so that it distributes evenly and starts the chocolate melting. As the pan heats up from the boiling water, your chocolate will continue to melt. Stir constantly so you don’t burn your chocolate.

If you prefer to use a microwave oven, you will simply put the mixture of chopped chocolate, puree, honey and corn syrup in the microwave and heat at 15 second intervals. Take it out and give it a good stir. You will need to do this 2 or 3 times to get the mixture completely melted. Be careful not to go any longer than 15 seconds as the chocolate can easily burn.

Once your chocolate ganache mixture is completely melted, you can let it sit for about 15 minutes to let it cool. You want it to get to about 81-90 degrees. The amount of time may vary slightly depending on the season and the temperature of your kitchen.

Passion Fruit Truffles by Rochelle for
These passion fruit truffles are irresistible!


When your ganache is cool enough, add the room temperature butter and mixt until the butter is completely incorporated. Your chocolate should look shiny and silky smooth at this point.

Finally, your ganache is going to need to cool for 18-24 hours on your counter. Place some plastic wrap directly on the ganache and another piece over the bowl. You don’t want a film to develop on the ganache. Put it in a safe place where it won’t be disturbed and no one will put a finger in it for a little taste!

Rolling the Truffles

So, it’s probably the next day and you are ready to roll your truffles. Yeah!!!  Prepare your toppings first and put them into small shallow bowls or even a dessert sized paper plate. Be sure to have some parchment paper to place on the tray or plate that you are going to put them on.

Using a small spoon, scoop about 2 teaspoons of the ganache out of the bowl and roll between your palms quickly to make a ball.  You are going to want to move fast here to keep the ganache from melting in your hands and making a gooey mess.

Passion Fruit Truffles
The passion fruit ganache is so creamy and melts in your mouth!


As soon as your ball is rolled, toss it into the topping of your choice, roll it around to completely cover the chocolate, remove it and put it on your parchment covered tray. Do the same procedure with the rest of the ganache until your truffles are completed.

Your final step is easy.  ENJOY!

To Store and Serve the Truffles Later

These passion fruit truffles can be stored in your fridge in a container for up to 2 weeks. Be sure to put a lid on the container. I really doubt they will last that long.  When you remove them from your refrigerator allow an hour to pass before serving. They are best served at room temperature.

About Our Passion Fruit (Lilikoi) Products

Lilikoi, the Hawaiian word for Passion Fruit, is a small oval shaped fruit that is both sweet and tart. The fruit can be found in the more tropical regions of the world. Here in Hawaii, we grow it, juice it, bottle it to make it shelf stable. This way anyone can purchase it to use from anywhere even if you don’t live in the tropics.

We have collaborated several times with some amazing chefs and photographers. This recipe was another collaboration with Mark and Angela at The amazing recipes below are some of the other recipes they have made for Da Vine Foods using our passion fruit products:

You can order all our passion fruit/lilikoi products online straight from Hawaii by visiting our website HERE.

If you happen to live in Kona, on the Big Island of Hawaii, you can give us call, place your order, and come on by at your convenience. We will have your order prepared and ready for you to pick up when you get here.

Passion Fruit Truffles by Rochelle for
These Passion Fruit Milk Chocolate Truffles make the perfect gift for any chocolate lover!



We hope you enjoy this recipe for Passion Fruit Milk Chocolate Hand-Rolled Truffles. If you give them a try, leave us a comment below, or tag us on Instagram @davinehawaii!





Passion Fruit Truffles by Rochelle for
Passion Fruit Milk Chocolate Hand-Rolled Truffles


Recipe by Amy Turner of Sweet Legacies in collaboration with Angela and Mark

Course: Dessert                Difficulty: Easy

Makes  12 Truffles     Cooking time  30 minutes     Resting Time  24 minutes     Assembly  15 minutes

These hand-rolled truffles explode with flavor with pure passion fruit and a creamy milk chocolate ganache.


  • For Ganache Truffles
  • 5 oz quality milk chocolate (DO NOT substitute with dark chocolate)
  • 1 tsp honey
  • 1 tbsp Corn Syrup
  • 6 oz (3/4 cup) Da Vine Foods Lilikoi Purée
  • 1 tbsp (1/2 oz) unsalted butter, room temp
  • For topping (your choice)
  • extra fine/dry unsweetened coconut or desiccated coconut
  • sprinkles
  • chopped nuts
  • whatever else you prefer


  • Chop your chocolate in dime size, or smaller, chunks and set aside in a medium microwave safe bowl
  • Measure out your honey & corn syrup & add to your chopped chocolate. Give it a quick stir to combine
  • Add your passion fruit purée to a 2 quart or larger saucepan over medium-high heat and begin reducing the purée.
  • Stir frequently, using a whisk, wooden spoon, or spatula. Watch very carefully & do not leave your pot unattended. Boil over can happen within seconds. If purée rises too close to top of pan, quickly lift pan off burner for few seconds, then return once bubbling has subsided and stir briefly before placing pan back on the heat.
  • Continue to reduce purée to a heavy syrup or thick dessert sauce consistency. This takes approximately 10 minutes. Stop reducing once you can scrape the bottom of the pan with your spoon and the purée doesn’t immediately fill in the spot you scraped.
  • Remove purée from heat and measure out 1.5 oz of hot purée into a heat-proof proof dish. This should be all of the reduced purée if the reduced consistency is correct.
  • Immediately pour your hot purée over your chocolate and allow the hot liquid to begin to melt the chocolate. Stir briefly to distribute the liquid evenly and encourage melting.
  • To complete the melt, you will need to CAREFULLY melt fully using your microwave. Place the bowl in the microwave and melt in 15 second increments and stir between increments. Do NOT microwave more than 15 seconds without stirring, or you will burn the chocolate or create a poor texture in your finished product. You will only need to do this 2-3 times before your chocolate is fully melted. It should look fully melted, smooth and well combined and resemble somewhat of a smooth icing consistency.
  • Allow this mixture to cool for about 10 minutes to around 81-90°F and then add your room temp softened butter and stir well until fully incorporated.
  • After butter is fully incorporated, you need to allow the ganache to rest at room temp for 24 hours. Cover the ganache with plastic wrap directly on top of the surface of the ganache and seal out all air. This prevents a thick film from forming on the top of the ganache. Then cover the bowl itself with another piece of plastic wrap to prevent any additional air from reaching the ganache.
  • Approximately 18-24 hours later, you can begin rolling your truffles!
  • Place your preferred toppings in small bowls about ⅓ full.
  • Now, with clean hands, use a small dinner spoon to scoop up a small portion of ganache about the size of a small bouncy ball, or about 1-2 tsp. Scoop up a little ganache on the tip of the spoon, then squeeze ganache off the spoon into your hand into a rough ball shape. Now roll the ganache glob very quickly in a circular motion between both your palms, until round & smooth. This should only take a few seconds (if you handle for too long the ganache will become a melting mess between your hands, so work quickly).
  • Immediately after rolling each individual ball, you must toss the truffle into your topping bowl & roll the truffle around until all truffle sides are coated.
  • Remove the truffle from bowl & place on a wax or parchment paper covered plate or tray and continue with your next truffle. (In order for topping to stick, this must be done while chocolate is still sticky after you first roll it, so do each one, one at a time).
  • After topping each truffle ball, you are done! Store covered in refrigerator for up to two weeks. Remove from refrigerator one hour before serving for the best texture