Passion Fruit and White Chocolate Petits Fours


250ml of passion fruit juice

374g of white chocolate

25g of unsalted butter, at room temperature

icing sugar for dusting 

In a saucepan, reduce the passion fruit juice to 100ml

250ml of passion fruit juice


  1. Break the chocolate into small pieces and melt in a stainless steel bowl over a pan of simmering water 374g of white chocolate.
  2. Bring the reduced passion fruit juice to the boil in a small saucepan and pour into the melted chocolate.
  3. Whisk the butter into the chocolate, a little at a time. 25g of unsalted butter, at room temperature.
  4. Line a small tray with baking paper, spread the mixture out evenly with a palette knife, then refrigerate for 2 hours to set.
  5. Carefully remove the set mixture from the tray by peeling away the paper, and cutting with a warm sharp knife into 2cm squares, then dust with a little icing sugar before serving icing sugar for dusting.
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