Description
This passionfruit milk chocolate hot chocolate recipe delivers a rich, frothy, and creamy drink elevated by a passionfruit-infused chocolate ganache. Perfect for chocolate lovers who appreciate a touch of citrus brightness, this indulgent beverage combines high-quality milk chocolate with passionfruit puree to create a luxurious warm drink topped with whipped cream and chocolate shavings.
Ingredients
Scale
For the Passionfruit Milk Chocolate Canache
- 170g milk chocolate (Ambra 36% Felchlin)
- 75g passionfruit puree (Boiron)
- 60g whipping cream
- 3g vanilla powder or 1 tsp vanilla paste
- 25g butter, room temperature
For the Hot Chocolate Drink (serves 2)
- 140g passionfruit chocolate canache (prepared above)
- 340g milk
- Pinch of salt
- 60g whipped cream (optional, for serving)
- Chocolate shavings (for garnish)
Instructions
- Heat the Passionfruit Puree: Gently warm 75g of passionfruit puree to about 60°C and set aside to use later in the canache preparation.
- Melt the Chocolate: Place 170g of milk chocolate in a heatproof bowl and melt it over a bain-marie (water bath) on low heat, stirring occasionally until completely smooth.
- Prepare Cream Mixture: In a separate pot, combine 60g whipping cream, a pinch of salt, and 3g vanilla powder (or 1 tsp vanilla paste). Heat this mixture almost to boiling point.
- Incorporate Cream into Chocolate: Gradually add the hot cream mixture to the melted chocolate in three stages, stirring gently from the middle of the bowl in small circular motions to avoid whisking too vigorously. This step ensures a smooth and creamy ganache texture.
- Add Passionfruit Puree and Butter: Once the cream is fully incorporated, stir in the warmed passionfruit puree and 25g room-temperature butter. Continue stirring until the butter has melted and the canache is smooth, shiny, and well emulsified.
- Optional Hand Blend: For extra creaminess and a perfect emulsion without excessive air incorporation, briefly hand blend the canache for a few seconds.
- Store Canache: Transfer the canache to an airtight container and let it rest at room temperature for a few hours to set properly. For best results, refrigerate overnight then store in the fridge for up to three weeks.
- Heat Milk: Warm 340g of milk until hot but not boiling, ready to be blended with the canache.
- Blend Hot Chocolate: In a small blender, combine 140g passionfruit chocolate canache, a pinch of salt, and the hot milk. Blend for about 1 minute until the canache melts completely and the mixture becomes creamy and frothy.
- Serve: Pour the hot chocolate into cups. Top with a dollop of whipped cream and garnish with chocolate shavings for an indulgent finish.
- Enjoy Immediately: Serve the passionfruit milk chocolate hot chocolate warm and enjoy the luxurious combination of creamy chocolate and bright passionfruit flavors.
Notes
- Use the highest quality milk chocolate available to ensure the best flavor and texture.
- Passionfruit puree provides consistent and intense citrus flavor compared to fresh fruit.
- Incorporate cream slowly when making the ganache to prevent splitting and achieve a smooth texture.
- Hand blending gently is recommended to avoid too many air bubbles but still create a perfect emulsion.
- The canache can be stored refrigerated for up to three weeks; bring to room temperature before reheating for the drink.
- Adjust sweetness or vanilla according to personal taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Drink
- Method: Blending
- Cuisine: International
Keywords: hot chocolate, passionfruit, milk chocolate, canache, warm drink, chocolate drink, dessert drink, creamy beverage
