This is hands down, one of the best recipes with passion fruit. These Passion Fruit Chocolate Bars are sweet, tart and oh-so-chocolaty — they’re rich, creamy and oh-so dreamy! Add a heart to the top and serve them for Valentine’s Day! Valentine’s Day is all about chocolate and passion, right? Hence the Passion Fruit Chocolate Bars!
I’m sure we can definitely agree on at least the chocolate! Though, I encourage you to try this awesome, delicious combination — it’s the perfect time to pull out recipes with passion fruit!
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.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. And once you know how to make the curd, you can also use it for other recipes with passion fruit.The Passion Fruit Chocolate Bars are incredibly smooth and rich, sweet and tart. They’re just lovely.
Here’s a photographic guide on How to Cut, Eat and Juice Passion Fruit.
Chocolate ganache balances the sweet-tart flavor of the passion fruit perfectly. You can use semisweet or bittersweet chocolate — the choice is yours.
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!Enjoy, and I hope you’ll share these scrumptious Passion Fruit Chocolate Bars with friends — spread the love!
More recipes with passion fruit . . .
- Passion Fruit Mousse
- Passion Fruit Ginger Cheesecake Bars
- Passion Fruit Raspberry Cake from Lorraine Elliott
And a big thank you to Melissa’s Produce for the beautiful passion fruits for recipe testing.
*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.
- 10 ounces crisp dark chocolate cookies
- 1/4 cup unsalted butter, melted
- 3 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup passion fruit juice (from about 8 to 10 passion fruits) see notes
- 4 large eggs
- 1 large egg yolk
- 1 cup semisweet or bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- coarse sea salt for sprinkling
- 16 chocolate Dove hearts if desired
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.
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.
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!)
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.
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.
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.
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, making slicing a bit tricky — to solve this issue, place it in the freezer for about 10 minutes before slicing and serving.)