Passion fruit snowball truffles

Method

1. Finely chop 300g of the white chocolate and put in a heatproof bowl. Add the cream and a pinch of salt, then set the bowl over a small pan of gently simmering water (don’t let the bowl touch the water). Leave to melt, stirring now and then, until completely smooth. Halve and scoop out the pulp from the passion fruit and stir that in too. Pour the mixture into a shallow tin or dish and put in the fridge for 4 hours to firm up.
2. Prepare a large tray with a good dusting of icing sugar and keep some more nearby to dust your hands. Scoop up a heaped tablespoon of the truffle mixture, then quickly use your dusted hands to roll the truffle into a ball. Sit it on the tray and roll in more icing sugar to coat. Repeat with the remaining truffle mixture. Put the tray of truffles in the freezer for 30 minutes, along with the remaining 50g white chocolate.
3. Use a fine grater to grate the frozen chocolate onto a plate, then roll the chilled truffles in the grated chocolate. Chill for at least 30 minutes more before serving.