If you are a passion fruit lover, you will adore this dessert! Chocolate Passion Fruit Bars are a sweet and tart dessert that's not to be missed. Passion fruit curd sits on a crisp chocolate cookie crust and is topped with a velvety smooth chocolate ganache.
The main ingredient in this recipe is passion fruit curd. You won't believe how easy it is to make, and it can also be used to layer cakes and to fold into crepes.
Passion fruit and chocolate is a dreamy combination of sweet and tart flavors.
This is a very decadent dessert that's a bit involved with three separate layers to make, and every second is worth it! And you can make it well ahead of time.
Add a Chocolate heart to the top and serve them for Valentine's Day!
Key Ingredient Information
- chocolate cookies - The cookies are for the crust. The darker the chocolate the better, and I would stay away from Oreos or any cookies that are especially sweet. I use these cookies, but you can use any brand that you like.
- passion fruit pulp (juice) - If you can get your hands of fresh passion fruit when they're in season, do it! Passion fruit season is typically mid-summer through winter, and you'll likely find the best selection at your local Farmers' Market. You can also buy frozen passion fruit pulp at most Latin markets and in most larger grocery stores -- OR -- you can learn how easy it is to cut and juice fresh passion fruit (see tutorial link below).
- semisweet or bittersweet chocolate - The better the quality the chocolate, the better the final result will be. I typically use Scharffen Berger baking bars or chips (not sponsored). Using chips is quicker, as it doesn't have to be finely chopped. Use any brand that works for you.
How to Make Chocolate Passion Fruit Bars
- Line a square (8 X 8-inch) baking pan with parchment paper, and set it aside.
- For the crust. Blend the cookies into tiny crumbs in a food processor. Mix the crumbs with the melted butter and then very firmly, press it into the prepared pan. Set aside.
- If you haven't purchased the passion fruit pulp/juice, Here’s a photographic guide on How to Cut and Juice Passion Fruit, and the images below will also guide you.
- For the passion fruit curd. In a heat-proof bowl, combine the melted butter with the sugar, passion fruit juice, eggs and egg yolk. Use a whisk to blend until it’s as smooth as possible.
- 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 low and whisking often, cook until the mixture is thick — it should coat the back of a spoon when it’s ready, about 15 minutes. Recipe Tip: If the heat is too high and/or you're not whisking enough, the mixture could curdle. As long as you're careful here, it should work easily and beautifully.
- Let the curd cool to room temperature and then pour it evenly over the crust. Spread it with an offset flat-edged spatula to smooth it out. Refrigerate until you’re ready to add the chocolate ganache top.
- For the the ganache. 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, just about to boil, with tiny bubbles will along the edges.
- Pour this over the finely chopped chocolate (or chips) and let it sit for about 4 minutes. Then mix until thick and smooth. Let this cool completely at room temperature. Here's an excellent step-by-step guide for How to Make Ganache.
- Assemble. Remove the pan from the refrigerator, add the cooled ganache, pouring it evenly on top. Spread it with an offset flat-edged spatula to smooth it out.
- Refrigerate until it appears solid on top, about 1 hour. Then put the pan in the freezer for at least 4 hours and ideally overnight. Recipe Tip: Do not skip freezing the dessert — it will be very difficult to slice if it’s not frozen first.
- Remove the pan from the freezer and let it sit at room temperature for about 10 minutes. Lift out the dessert with the parchment paper. Sprinkle with the salt, and if desired add 16 chocolate Dove hearts. Slice the dessert into bars, using the hearts as a guide.
Variations
- If you are making the bars for Valentine's Day, chocolate kisses are also cute.
- You can experiment with different types of cookies for the crust. Chocolate Graham Cracker crumbs are also a great choice.
- If you prefer milk chocolate, go for it.
- If you want to bake your own cookies for the crust, believe it or not, cchocolate cookies with avocado in them would be fantastic. Just bake them a couple of minutes longer than you normally would and let them cool 100% before making them into the crust.
- Gluten-free version. Use a gluten-free cookie to make the crust. You can use my aforementioned Chocolate Avocado Cookie recipe with Gluten-Free Cup4Cup flour, or these cookies with the addition of a tablespoon of dark cocoa powder.
- Remember, both the salt and the candies on top are optional.
Making it Ahead and Storage
Chocolate passion fruit bars will keep in the freezer for up to a few weeks, if they're wrapped in an airtight container. Be sure to use a large enough container so they are not layered - there should be space between the top of the the bars and the underside of the lid. Let them sit for about 15 minutes or so before serving.
More Exotic Fruit Dessert Recipes
Enjoy, and I hope you'll share this luscious Chocolate Passion Fruit dessert.
Who wouldn't love a little more chocolate in their life -- enhanced with a little passion, no less! 😉
Chocolate Passion Fruit Bars Recipe
Ingredients
For the crust
- 8 ounces crisp dark chocolate cookies
- 3 tablespoons unsalted butter, melted
For the passion fruit curd
- 3 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- ½ cup passion fruit juice (from about 8 to 10 passion fruits) see notes
- 4 large eggs
- 1 large egg yolk
For the chocolate ganache
- ¾ cup semisweet or bittersweet chocolate, finely chopped or chips
- ¾ cup heavy cream
- 1 teaspoon pure vanilla extract
- coarse sea salt for sprinkling (optional)
- 16 chocolate Dove hearts (optional)
Instructions
- Prepare the pan. 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
- Make the crust and press it into the pan. Add the cookies to a food processor fitted with the blade attachment and blend until smooth. Mix with the melted butter and then very firmly, press it into the prepared pan. Set aside.
For the passion fruit curd
- Combine and mix the ingredients. In a heat-proof bowl, combine the butter with the sugar, passion fruit juice, eggs and egg yolk. Use a whisk to blend until it’s as smooth as possible.
- Cook, cool and add the mixture to the crust. 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 low 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 the curd cool to room temperature and then pour it evenly over the crust. Spread it with an offset flat-edged spatula to smooth it out. Refrigerate until you’re ready to add the chocolate ganache top.
For the the ganache
- Do this step as soon as you add the curd to the crust and begin refrigerating.Make the ganache. 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.
- Add ganache on top of the curd. Remove the pan from the refrigerator, add the cooled ganache, pouring it evenly on top. Spread it with an offset flat-edged spatula to smooth it out.Refrigerate until it appears solid on top, about 1 hour. Then put the pan in the freezer for at least 4 hours and ideally overnight. Do not skip this step.
- Add salt and chocolates and slice. Remove the pan from the freezer and let it sit at room temperature for about 10 minutes. Lift out the dessert with the parchment paper. Sprinkle with the salt, and if desired add 16 chocolate Dove hearts. Slice the dessert into bars, using the hearts as a guide.
NOTES
NUTRITION
David
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
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! 🙂
David Scott Allen
Yes, the curd would be lovely! Still looking here in Tucson. The one store that used to carry passion fruit has stopped. Grrr. And I have so many passion fruit recipes waiting to be made!
Lisa Bryan
I'm such a fan of passion fruit and we were lucky enough to have our own vines of it growing up! This dessert is delicious!
valentina
Lucky indeed! I can only imagine how delicious the scent was from those vines. 🙂
Kelsey
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
Hi Kelsey. First of all, I'm sorry it didn't turn out exactly right, and thank you for sharing your experience. My first guess is that it needed more time to set up in the refrigerator/freezer. 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. 🙂
sippitysup
This is a wonderful addition to your impressive collection od passionfruit recipes. I sense (dare I say?) a passion. GREG
valentina
Love your comment! I am indeed quite passionate about passion fruit! 😉 XOXO
Cathy | She Paused 4 Thought
I love passion fruit and want to make the curd. Sounds delightful! I need to visit all of your other passion fruit recipes. 🙂
valentina
Thanks so much, Cathy! I LOVE passion fruit -- the passion fruit mousse is my favorite!
2pots2cook
Wow ! Never combined passion fruit with chocolate ! Keeper, indeed !
valentina
Hope you love it! 🙂 ~Valentina
Dawn - Girl Heart Food
Passion fruit and chocolate... how perfectly fitting for Valentine's day! These look like a real treat, Valentina and I can't wait to try! Now I just need to get my hands on some passion fruit! YUM!!
valentina
Thank you, Dawn. Enjoy and Happy Valentine's Day. 🙂 ~Valentina
Kelly | Foodtasia
Valentina, I'm so loving the combination of chocolate and passion fruit! And how perfect for Valentine's Day! These are absolutely wonderful!
valentina
Many thanks, Kelly. Happy Valentine's Day! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
What a beautiful dessert! Love all the layers of flavor - perfect for Valentine's Day!
valentina
Thanks so much, Kathy. Happy (belated) Valentine's Day. 🙂 ~Valentina
Marissa
What a fun creamy / chocolatey / fruity treat, Valentina! I so rarely see passion fruit in desserts - I love the curd in these beauties!
valentina
Thank you, Marissa. Yes, the curd alone is so good, too. 🙂 ~Valentina
David @ Spiced
Oh, this dessert ia fantastic!I love the passion fruit combined with chocolate here. We never (ever, ever) see passion fruit here in upstate New York, but I discovered frozen passion fruit puree in the freezer section at our local grocery store. (It's 100% passion fruit.) That lets me still make passion fruit desserts without actually having passion fruit. Perfect for Valentine's Day!
valentina
I'm so happy you can at least get the frozen purée. Saves you a little work, too. 😉 Enjoy -- Valentine's Day or not. 🙂 ~Valentina