Passion Fruit Chocolate Ganache Bars

Sweet, tart and oh-so-chocolaty! Rich, creamy and oh-so dreamy! Passion Fruit Chocolate Ganache Bars -- Sweet, tart and oh-so-chocolaty! Rich, creamy and oh-so dreamy! It's the perfect Valentine's Day dessert. Valentine’s Day is all about chocolate and passion, right?

I’m sure we can definitely agree on at least the chocolate!  Either way,  this passion fruit chocolate ganache dessert is perfect.Passion Fruit Chocolate Ganache Bars -- Sweet, tart and oh-so-chocolaty! Rich, creamy and oh-so dreamy! It's the perfect Valentine's Day dessert.This dessert can be made into these bars, as a pie or tart.  You decide, depending on the presentation you’re going for.  Any which way, it’ll taste the same — which is absolutely divine!

The bottom layer is a crust made with crisp double chocolate chip cookies. You can use any crisp dark chocolate cookie you’d like.Passion Fruit Chocolate Ganache Bars -- Sweet, tart and oh-so-chocolaty! Rich, creamy and oh-so dreamy! It's the perfect Valentine's Day dessert.Next is a layer of passion fruit curd, which is out of this world.  It was all I could do not to eat all of it before it made its way into this dessert.How to Cut, Eat, and Use Passion Fruit: A Photographic Guide | CookingOnTheWeekends.com It’s smooth and rich, sweet and tart.  Just lovely.

Here’s a photographic guide on How to Cut, Eat and Juice Passion Fruit.Passion Fruit Chocolate Ganache Bars -- Sweet, tart and oh-so-chocolaty! Rich, creamy and oh-so dreamy! It's the perfect Valentine's Day dessert.And to balance the sweet-tart flavor of the passion fruit is a layer of decadent, dark chocolate ganache.  (You can use semisweet or bittersweet.) Passion Fruit Chocolate Ganache Bars -- Sweet, tart and oh-so-chocolaty! Rich, creamy and oh-so dreamy! It's the perfect Valentine's Day dessert.And since it’s Valentine’s Day — well, who wouldn’t love a little more chocolate, in the form of a heart, no less?  I know, me too!Passion Fruit Chocolate Ganache Bars -- Sweet, tart and oh-so-chocolaty! Rich, creamy and oh-so dreamy! It's the perfect Valentine's Day dessert.

4.5 from 2 reviews
Passion Fruit Chocolate Ganache Bars
 
Prep time
Total time
 
Please note that only 20 minutes of the prep time is active. The remaining 2 hours is the refrigeration time the dessert needs to set.
Serves: 16 bars
Ingredients
For the crust
  • 10 ounces crisp dark chocolate cookies (I used these)
  • ¼ cup unsalted butter, melted
For the passion fruit curd
  • 
3 tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup passion fruit juice (from 8 to 10 passion fruits -- Here’s How to Cut, Eat and Juice Passion Fruit)
  • 4 whole large eggs
  • 1 large egg yolk
For the ganache
  • 1 cup finely chopped semisweet or bittersweet chocolate
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • coarse sea salt for sprinkling
  • 16 chocolate Dove hearts if desired
Instructions
  1. Line a square (8 X 8-inch) baking pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.). Set aside.
For the crust
  1. Add the cookies to a food processor fitted with the blade attachment and pulse until smooth. Mix with the melted butter and then very firmly, press it into the prepared pan. Set aside.
For the passion fruit curd
  1. In a heat proof bowl, combine the butter with the sugar and mix until blended. Then add the passion fruit juice, eggs and egg yolk. Use a whisk to blend until it’s as smooth as possible. (It will likely have little lumps from the butter. That’s okay!)
  2. Place the bowl over a pot it fits snugly into, with a couple of inches of water in it. (Be sure the bottom of the bowl doesn’t touch the water.) Turn the heat to medium and whisking often, cook until the mixture is thick — it should coat the back of a spoon when it’s ready, about 15 minutes. Let it cool to room temperature and then pour it evenly over the crust. Refrigerate until it’s set, about 1 hour.
For the ganache (Do this step as soon as you add the curd to the crust and begin refrigerating.)
  1. Add the chocolate to a medium-sized mixing bowl and set aside. Add the cream and vanilla to a small saucepan and scald. When it’s ready, it should be very hot, but not boiling, and tiny bubbles will appear along the edges of the surface. Pour this over the chocolate and let it sit for about 4 minutes. Then mix until thick and smooth. Let this cool completely at room temperature.
  2. Once the layer of curd has solidified and the ganache is cool, evenly pour it on top and refrigerate until the ganache is set, at least 1 hour.
  3. Sprinkle with the salt and if desired add 16 chocolate Dove hearts. Slice the dessert into bars, using the hearts as a guide. (The layer of curd will be a bit softer than the ganache — for easier slicing, you can place it in the freezer for about 10 minutes.)

Thank you Melissa’s Produce for the beautiful passion fruits!

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Comments

  1. says

    It is hard to find passion fruit in Tucson. You probably aren’t surprised. Every once in a while, and I hate mixing it with anything as it is so rare. But I trust you, so why not chocolate? Happy Valentine’s Day!

    • valentina says

      While I do love this combination with chocolate, I couldn’t help but think, I should’ve first done a post on just the passion fruit curd — it’s so lovely on it’s own! I must still do it. 🙂

  2. Kelsey says

    The passionfruit curd was delicious, but unfortunately the ganache didn’t set for me at all. The whole thing just turned out to be (yummy) mush. Any tips for getting the ganache a little thicker? I thought I followed everything precisely, but it was my first time making ganache so maybe I messed something up along the way.

    • valentina says

      Hi Kelsey. First of all, I’m sorry it didn’t turn out exactly right, and thank you for sharing your experience. Let’s see . . . my first guess is that it needed more time to set up in the refrigerator. Normally with a thin layer, an hour should be enough, but try doubling that next time. These measurements should work, but it will always be a bit thicker if you add more chocolate — you can try that also. I am glad it still tasted good! LMK if you try it again and how it goes. 🙂

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