Eat, Drink and Be Married with The Perfect Purée of Napa Valley. While some brides dream of grand wedding affairs, the reality of wedding budgets sometimes requires a bit of creativity. As customized cocktails and desserts continue to be a huge wedding trend, The Perfect Purée of Napa Valley offers great DIY recipes for the bride that will help keep costs in check. The Perfect Purée of Napa Valley provides fresh fruit flavors in an easy to use frozen format that will make pulling off a grande fete a breeze. Today it's all about desserts. And, next Friday it's all about cocktails.
Pina Colada BonBons
Ganache Filling:
- 3 oz. Perfect Purée Passion Fruit concentrate
- 9 oz. Perfect Purée Coconut puree
- 1 tbsp. sugar
- 16 oz. bittersweet chocolate
- 3 oz. shredded coconut, lightly toasted
- 3 tbsp. dark rum
- 1 pinch of salt
In a heavy bottom sauce pan, bring Passion Fruit concentrate, Coconut puree and sugar to a boil. Reduce heat and simmer for 1 minute. Whisk in chocolate, shredded coconut, rum and salt. Set aside and keep warm.
To Assemble: Temper 24 oz. dark chocolate, then line bonbon pan with chocolate and allow to set. Fill molds with ganache and top off with tempered chocolate. Unmold and serve.
Flourless Chocolate Cake with Passion Fruit Coulis
- 16oz semi sweet chocolate
- 1/2 cup plus 2 tbsp butter
- 5 large eggs, separated
- 1 tbsp granulated sugar
- 2 tbsp Perfect Purée Passion Fruit concentrate, thawed
Put chocolate and 1/2 cup butter in a heatproof bowl. Set over a pan of simmering water and melt, stirring often. While your chocolate butter mixture is cooling, butter a round 9" x 2" pan and line with a parchment circle then butter the parchment with the remaining 2 tbsp. of butter. Separate egg yolks from egg whites and put into separate bowls. Add sugar and Passion Fruit in with yolks. Whip egg whites in a medium-large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). With the same beater beat the egg yolk mixture until pale in color and has some volume. Add the yolk mixture to the cooled chocolate. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining whites. Fold until no white remains without deflating the batter. Pour batter into prepared pan. The batter should fill the pan 3/4 of the way full, and bake at 375° F for 25 minutes until an instant read thermometer reads 140°F. * Note - If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. Cool cake on a rack for 10 minutes, then unmold.
Brenda 
