- Annabelle White
Bring a few inches of water to a very gentle simmer in a medium-sized saucepan.
In a separate small saucepan, heat and stir the shop-bought passionfruit sauce until hot.
Place the chopped white chocolate into a medium-sized mixing bowl. Pour the hot passionfruit sauce over the chocolate and leave to stand for 2 minutes. This will give the chocolate time to soften.
Using a spatula, stir the ganache until thick and smooth. If all the white chocolate has not melted, then place the bowl over the gently simmering water and stir for 20–30 seconds to heat the ganache. Remove and stir until completely smooth. Leave the ganache to cool, then place in the refrigerator for around 1 hour, until completely set.
Line a tray with cling- lm. Remove the ganache from the refrigerator. Wash and dry your hands, then roll heaped teaspoons of ganache into balls, placing each onto the tray. Place the rolled truffle balls in the refrigerator for 30 minutes, or until rm. Roll the truffle balls in toasted sesame seeds to coat and finish.
These fabulous truffles were without doubt the most loved by customers at One Aldwych, London, where I ran the kitchens for nine years. This white chocolate ganache — chocolate mixed with either cream or a sauce is called a ganache — will keep for 2 weeks if stored in an airtight container in the refrigerator. Chocolate truffles are best enjoyed at room temperature.