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!
I encourage you to try this awesome, delicious combination of flavors. The tart passion fruit with the sweet chocolate, and a whole lot of creaminess, is truly mind-blowing.
Bars or a Tart
This dessert can be made into these bars, as a pie or a tart.
You decide, depending on the presentation you’re going for.
Any which way, it’ll taste the same — which is absolutely divine.
The Layers in Passion Fruit Chocolate Ganache Bars
- The bottom. The bottom layer is a crust made with crisp double chocolate chip cookies. You can use any crisp dark chocolate cookie you’d like.
- The middle. This is a layer of passion fruit curd, which is out of this world.
- The top. The top is the beautiful Ganache.
It was all I could do not to eat all of it before it made its way into this dessert.
Once you know how to make 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.
The chocolate ganache balances the sweet-tart flavor of the passion fruit perfectly.
You can use semisweet or bittersweet chocolate — the choice is yours.
Who wouldn’t love a little more chocolate in their life — enhanced with a little passion, no less! 😉
- The layer of passion fruit curd will be a bit softer than the layer ganache, making slicing the bars tricky. To solve this problem, place it in the freezer for about 15 minutes before slicing and serving.
- I love the Dove hearts on top. Not only are they delicious and add well to the dessert, but they also serve as a guide to slice the square bars. That said, they’re optional. You can also use a chocolate of your choice, if there’s one you like better.
Enjoy, and I hope you’ll share these scrumptious Passion Fruit Chocolate Bars with friends — spread the love!
More recipes with passion fruit . . .
And a big thank you to Melissa’s Produce for the beautiful passion fruits for recipe testing.
Passion Fruit Chocolate Ganache Bars
For the crust
- 10 ounces crisp dark chocolate cookies
- 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 about 8 to 10 passion fruits) see notes
- 4 large eggs
- 1 large egg yolk
For the ganache
- 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
- 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 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!)
- 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 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 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. 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.
- Add salt and chocolates and slice. 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 15 minutes before slicing and serving.)