Scold the cream and passion fruit pulp separately in small pots (it is important to heat them separately, as the acid in the fruit may curdle the cream).

Put the chopped white chocolate in a bowl.

Pour the hot cream and half of the hot passion fruit pulp over the chopped chocolate. Let it sit for 1 minute and then gently stir it until creamy and combined. Then add the remaining passion fruit pulp and stir again until smooth.

Refrigerate for a few hours until firm.

Using a small spoon, make 2.5 cm – 1 inch balls of the firm white chocolate mixture and put them onto a tray lined with baking paper. If the truffle mixture gets too soft, put it back in the fridge to harden.

Refrigerate the balls until they are firm again.

In the meantime, melt some white chocolate in the microwave or over a double boiler.

When the balls have hardened, quickly dip them into the melted chocolate with 2 forks and put them back in the fridge until solid.

Decorate them with a drizzle of white chocolate and sugar pearls.