You’d think that after all that Easter egg hunting and finding and eating last week, we’d have had enough of chocolate. But oh no! There’s four days of valuable baking time this weekend and the delicious recipe from Miss Hope’s delightful Chocolate Box book is too gorgeous to ignore. Who needs Willy Wonka! Check out the Passion Fruit Hearts recipe here…
Hope and Greenwood’s Passion Fruit Hearts recipe
Makes 24 amorous hearts
Take about 30 minutes to make; plus chilling and setting time.
2 passion fruits
25g (1oz) good-quality white chocolate, chopped
1 tbsp double cream
5g (¼oz) unsalted butter
White chocolate, for tempering
2 chocolate mould trays of 12 bite-sized hearts
‘Mr Greenwood is often distracted by the fleeting glimpse of a lady’s ankle while promenading,’ says Miss Hope. ‘My sweet Passion Fruit Hearts are equally tempting and I find myself hiding them in case he gets too giddy. Once, Jean next door hid them for me in her special hiding place and Derek came round and threatened to report Mr Greenwood to the Neighbourhood Watch.’
1. Halve the passion fruits and scoop the juice and seeds into a sieve set over a bowl to the tune of ‘Once I had a Secret Love’. Use a wooden spoon to stir the seeds round the sieve to push through the juice and any bits of pulp. Throw away the seeds like a discarded lover.
2. Heat 5cm (2in) water in a pan. Plonk a heatproof bowl on top of the pan, making sure the bottom of the bowl is not touching the water. Place the 25g (1oz) of white chocolate with the cream in the bowl and warm tenderly until melted. Remove the bowl from the pan and stir the butter and passion fruit juice into the melted chocolate. Whack it on the windowsill for a bit.
3. Temper the remaining white chocolate (see page 13) and use a clean, grease-free brush or teaspoon to thinly coat and line the moulds with white chocolate. Please do it faster, you are far too slow, if you don’t get a move on the chocolate will cool and become as thick as the soft lad that hangs around the chip shop. If you are obsessive–compulsive take a sharp knife or chocolate scraper to tidy up any bits around the chocolate shells. Scrape any white chocolate that you haven’t used into a bowl and save to use again. Put the moulds in the fridge to set for around 20 minutes.
4. Take the moulds out of the fridge. Spoon a little of the passion-fruit mixture into each heart-shaped mould, leaving a couple of millimetres at the top so there’s room to enclose the filling with a layer of white chocolate. Whap back in the fridge to set for about 45 minutes. While you wait go to the spare room window and check if Jean is sunbathing.
5. Temper some more white chocolate or use any that’s left over from before (but you might need to add a little more chocolate to it), and, using a teaspoon, cover all of the passion fruit mixture and fill up the moulds. Chill again to set the chocolate.
6. Take the chocolates out of the fridge and upturn the mould trays onto a board – the Passion Fruit Hearts should slip out easily – it is all in the wrist action. Any left behind might need a gentle twist of the mould to release them or coaxing out with the promise of a gin and tonic.
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Emily Peck, Editor
View all posts by Emily Peck, Editor