White Chocolate Passion Fruit Mango Truffles

Recipe by: Stanton Ho


3.00 oz (85g) Passion Fruit Purée (DGF 4439)
2.50 oz (70g) Mango Purée (DGF 4435)
2.25 oz (63g) Heavy Cream 30%
2.00 oz (56g) Glucose Syrup (DGF 8369)
19.00 oz (482g) Nevado 34% White Chocolate (LUK W207)
2.50 oz (70g) Unsalted Butter (Room Temperature)
2.00 oz (56g) Trimoline Inverted Sugar (DGF 8301)
1.00 oz (28g) Jamaica Rum Flavor Paste (DRE 21904 2)


  1. Combine the Passion Fruit Purée and Mango Purée in a small sauce pot and bring to a boil.
  2. In another sauce pot, combine the heavy cream with the glucose. Bring mixture to a boil then add the boiled Passion Fruit-Mango purée to the cream and blend well.
  3. Pour it over the white chocolate and allow it to melt the chocolate for a minute or two before using an immersion blender to blend into a smooth and creamy ganache.
  4. At 90° F /32° C, add in the soft butter, the Trimoline and the Jamaica Rum Flavor Paste.
  5. When the ganache cools to 86° F / 30° C, pipe it into the white truffle shells.
  6. Set aside to rest 6 - 8 hours in a cool room (60° - 65° F).
  7. Close the top with tempered white chocolate then enrobe with the tempered white chocolate.