I’ve done mochi truffles in the past, and these were some that I wanted to do, featuring passionfruit! The interior is passionfruit liquid core with a passionfruit mousse, while the exterior is a super soft mochi made with shiratamako, dyed purple naturally using acai powder, just to mimic the color and appearance of a passionfruit. Overall, these are a lot of fun to make, and are just a fun thing to snack on!

For the passionfruit core:
2 passionfruit
a pinch of salt

Extract the pulp and seeds from 2 passionfruit. Season with a bit of salt and pour into 1/2-inch spherical ice cube molds. Freeze solid(2 hours).

For the passionfruit mousse:
2/3 cups heavy cream
1/4 cup passionfruit inspiration
2 passionfruit
1 tspn gelatin powder + 1 tbsp cold water
a pinch of salt

Heat up everything in a double boiler until completely melted together. Pour through a sieve to remove lumps. Charge with 2 CO2 cartridges using a foaming gun and dispense into 1-inch ice cube molds, placing the frozen cores inside of the mousses.

If you do not own a foaming gun, start by melting the passionfruit inspiration with the passionfruit pulp, gelatin, 1/4 cup water, and salt. In another bowl, whip heavy cream to stiff peaks. Strain then cool down the passionfruit mixture, and fold in the heavy cream. From there, repeat the other steps from the other method regarding pouring into molds.

Freeze solid(2 hours).

For the dango:
1 cup shiratamako
2 tbsp acai powder
a pinch of salt
1/3 cup water
1 cup granulated sugar
potato starch

Mix shiratamako, acai, salt, and water together first. Steam for 20 minutes. Pour the steamed dough into a nonstick pan and heat up with sugar. If the sugar crystalizes, pour in some water and continue to stir until everything is smooth and glossy. Pour onto a potato-starch-lined sheet tray and divide into 6 pieces. Allow each piece to cool slightly before wrapping around the frozen mousses.