Passion Fruit-Mango Mojito Ganache
Author: Karina Rivera
Servings: 1.5 cups


  • 200g White Chocolate
  • 5g PROVA Gourmet Fusion Rum
  • 55g Passion Fruit Purée
  • 5g Lime Juice
  • 30g Mango Purée
  • 8g Mint
  • 10g Inverted Sugar
  • 3g Lime Zest
  • 1 pinch Salt


  • 1. Melt the chocolate in the microwave. Add the Fusion Rum cocoa butter and mix with a rubber spatula to incorporate.
  • 2. In a small pot, bring the lime juice, mango puree, passion fruit puree and inverted sugar to simmer. Remove from heat as soon as it starts simmering.
  • 3. Pour the hot mixture over the chocolate and fusion cocoa butter in 2 parts, mixing with a rubber spatula quickly and pressing down as you add the liquids.
  • 4. Once the mix is well incorporated, pour it into a deep container, add mint, lime zest, and salt. Emulsify with a hand blender.
  • 5. Once the ganache has emulsified and is silky and smooth, let it cool down and use it to fill tarts, bonbons and verrines, or let it rest overnight and use it to fill macarons, croissants, eclairs and more!