Passionfruit Petit Fours

For the crust:
Roast the nuts in the oven at 400°F (200°C) and grind them to a flour.

Melt the milk chocolate over a water bath, let the chocolate cool to 90°F (32℃), then mix in the pop rock candy and hazelnut flour.

Put the “dough” in the mini tart mold; don’t make the crust to thick. Let the crust cool in the refrigerator.

For the filling:
Chop the white chocolate finely, and put it in a bowl, and set aside.

Cut open the passionfruit and scoop out the flesh/juice and strain out the seeds; set aside.

Bring the cream and passionfruit juice to a boil and pour it over the chocolate. Stir until all the chocolate is melted. Let the filling cool before pouring into the crusts.

Keep the cakes in the refrigerator until you serve them. Decorate with freeze-dried passionfriut or shaved chocolate.

Serve the cakes with berries and a good vanilla ice cream.

Recipe from chocolate.dk