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Milk Chocolate-Passionfruit Hot Chocolate

Milk Chocolate-Passionfruit Hot Chocolate

Milk chocolate-passionfruit hot chocolate

Milk chocolate-passionfruit hot chocolate.

This is no ordinary hot chocolate. Sweet milk chocolate combined with tart passionfruit purée creates the ganache base of the ultra decadent drink, and the aromatic winter citrus notes followed by a bright finish will have you sipping it all season long.

As chocolate is the main ingredient in this homemade hot chocolate, use a high-quality milk chocolate for the best flavor. Also, check for passionfruit purée at your local Mexican market or specialty grocery stores before ordering it online.

Milk Chocolate-Passionfruit Hot Chocolate

Serves | 1 |

Milk Chocolate-Passionfruit Ganache (Yields approximately 1 cup)

  • 6 oz 40 to 46 percent milk chocolate
  • ¼ cup passionfruit purée
  • ¼ cup heavy cream
  • ¼ vanilla bean, split and seeds scraped
  • 1 pinch fine sea salt
  • 1½ Tbsp unsalted butter, room temperature

Milk Chocolate-Passionfruit Hot Chocolate 

  • ¼ cup milk chocolate-passionfruit ganache (recipe follows)
  • ¾ cup 2 percent or whole milk
  • 1 pinch fine sea salt
  • whipped cream, for serving

| Preparation – Milk Chocolate-Passionfruit Ganache | In a heat-resistant bowl, melt chocolate: Working in 30 second intervals and stirring between each interval, heat in microwave until chocolate has melted. Set aside.

In a separate heat-resistant bowl, heat passionfruit purée in microwave until warm (not hot), 15 to 30 seconds. Set aside.

In a small saucepan, bring heavy cream, vanilla bean seeds and salt to a boil. Once boiling, carefully pour mixture over melted milk chocolate; gently stir using small circular motions in the center of the bowl. As chocolate and cream combine, stir in larger circular motions; continue stirring until ganache is fully combined and smooth. Add warm passionfruit purée and softened butter; using a small whisk, whisk until smooth. Pour ganache in a wide, shallow container; set aside to firm up at room temperature, at least 4 hours or overnight.

| Preparation – Milk Chocolate-Passionfruit Hot Chocolate | Place ganache in a high-speed blender. In a small saucepan, bring milk and salt to a boil. Once boiling, carefully pour into blender over ganache; before putting on the lid of the blender, allow to sit, 30 seconds. Secure lid and then blend on high until mixture becomes very frothy, 15 to 30 seconds. Pour hot chocolate into a mug. Top with whipped cream or any other desired topping and enjoy.

NOTE: For the best hot chocolate experience, prepare each serving one at a time. Any leftover ganache can be stored in an airtight container in the refrigerator for up to two weeks.


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Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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