Dark chocolate, hazelnut and passion fruit truffle pot recipe

• Make 8 to 10 ramekins or cappuccino cups

This delicious dairy and gluten free chocolate ganache has a lovely smooth texture and rich mouth watering flavour It is also ideal to set as a tart.


  • 360 ml soya cream
  • 100 gm 70% chocolate
  • 60 gm liquid glucose syrup
  • 150 gm hazelnuts
  • 40 gm organic soya margarine
  • 15 passion fruits
  • 2 tablespoons caster sugar
  • 100 ml water


  1. This sumptuous treat is our take on nutella. Combined with passion fruit, it is rich, but has a surprisingly light texture. We serve it brûléed with passion fruit sorbet and honeycomb.
  2. Heat the oven to 170 C and roast the hazelnuts for 6-8 minutes (until just darkening) remove and cover with a damp tea towel. Cool for 10 minutes, then rub off and discard the skins, transfer to a food processor and purée until it becomes a hazelnut 'butter'.
  3. Halve, and scoop out the passion fruit seeds and juice into a small pan, add the water and caster sugar, then gently bring to the boil and simmer for 5 minutes. Then pass the syrup through a sieve, pressing hard with spoon to extract all the lovely thick orange passiony jam.
  4. Divide the jam into the bottom of the 8 ramekins (can use basin).
  5. Bring the 240ml of soya cream to the boil, remove from heat and whisk in the liquid glucose, then the chocolate, then the margarine, while still hot.
  6. Transfer the mix to a bowl and stir in the hazelnut 'butter'.
  7. Finally whisk the remaining 120ml of soya cream until 'light whip' (soya cream will not whip to 'ribbon') and fold into the chocolate mix.
  8. Gently divide over the passion fruit layer in ramekins (or basin) until even, then refrigerate for 1½ hours before eating.

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