Sunday, February 20, 2011

Passion Fruit Creams

Been experimenting trying to make candies with monin syrups! Today we made some passion fruit creams and they came out pretty neat!

Sadly I made a full 2 trays of them with dark chocolate before finding out that it really overpowered the filling :( had just enough fondant left to make 6 milk chocolate versions, much better! I was worried the Monin syrups wouldn't be strong enough, but these came out zesty and very passion fruity!

Want to make you own? Ok here's how!

  • 3Tbsp Passion Fruit Syrup
  • 3Tbsp Heavy Cream
  • Yellow food Coloring
  • 2 Cups packed down, confectioners sugar (10oz)
  • Enough milk or white chocolate for melting and filling your mold
  • Candy Mold
  1. Mix Cream, syrup and 2 drops of food coloring into a bowl
  2. Sift the confectioners sugar to remove lumps, and slowly mix into the cream and syrup mixture till it forms a soft paste.
  3. Next melt your chocolate (double boiler or chocolate melter, never over direct heat!), once it's nice and melted paint the mold with a layer of chocolate, and put in the fridge to set up.
  4. Now transfer your cream filling to a pastry bag with a 1/2" nozzle and pipe the filling into your chocolate shells still in the mold.
  5. Fill the rest of the molds with the melted chocolate and tap a few times on the counter top to level the chocolate and remove air bubbles.
  6. Put your molds back in the fridge to fully set up. Turn them out and wow your friends!
 For a super English treat hit the violet or  rose syrups to make your creams, the sky is really the limit! the best thing is the syrup also makes an outstanding soda! just a shot (30ml) of the syrup in a 10oz glass, fill it up with some club soda and you have a smashing Italian soda ready to go!


  1. Thank you for this wonderful recipe! I love passion fruit! Do you think the dark would have worked better with a gel rather than a cream?

  2. Where did you find such nice chocolate molds? The creams look lovely.
    I'll have to try making creams again sometime. I've only ever made them in flavours like vanilla, almond, and peppermint; passion fruit sounds really good!

  3. A gel might be better, I found that as long as the shell was pretty thin the dark chocolate ended up being rather good, just needs to be less chocolate than I had in the 1st few I tried.

    I with the place I got the molds from had a website, I got them from a local place, they have hundreds of molds! We even got some cameo, teapot and crown shaped molds!

  4. I'll definitely have to try this one day. Candymaking just sounds like so much fun!



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