Passion fruit truffle pavé

Passion fruit truffle pavé

Passion fruit truffle pavé is a luxurious dessert that combines the tartness of passion fruit with the richness of chocolate.

Ingredients:

1 package of champagne biscuits (170g)
1/2 cup (tea) concentrated passion fruit juice

Cream:

300g chopped white chocolate
1 can of condensed milk
1 cup (tea) concentrated passion fruit juice
1 can of whey-free cream

Roof:

180g chopped semi-sweet chocolate
1 can of whey-free cream
Milk chocolate shavings to decorate

Method of preparation:

Melt the white chocolate in a bain-marie.
Mix the condensed milk, juice and cream, stirring until smooth.

Moisten the biscuits in the juice and line the bottom of a medium oval baking dish.
Make a layer of passion fruit cream, biscuit and finish with cream.

Refrigerate while you prepare the topping.
Melt the semi-sweet chocolate in a bain-marie and mix in the cream.

Let cool and spread over the sweet, sprinkle with zest and refrigerate for 2 hours before serving.