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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.

Passion Fruit Chocolate Ganache Bars

Valentina K. Wein
These Passion Fruit Chocolate Bars are sweet, tart and oh-so-chocolaty -- they're rich, creamy and oh-so dreamy! And with a heart on top they're perfect for Valentine's Day!
*Please note that only 20 minutes of the prep time is active.
5 from 9 votes
Prep Time 20 minutes
Refrigeration & Freezing Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 285 kcal


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.)


Calorie count is only an estimate.
Here's How to Cut, Eat and Juice Passion Fruit.


Calories: 285kcal
Keywords dessert bars, exotic fruit desserts, great for Valentine's Day
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