Ingredients
6 1/2 ounces white chocolate, chopped
1 tablespoon unsalted butter
3 tablespoons sugar
3 tablespoons prepared passion fruit puree
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon corn syrup
1/4 teaspoon fleur de sel
Preparation
Place chocolate and butter in a medium bowl and set aside. In a small heavy-bottomed saucepan, heat sugar over high heat without stirring until sugar begins to melt and turn golden at the edges, about 4 minutes.
Carefully pour the passion fruit puree down the side of the saucepan in a slow, steady stream (it will spatter) and stir with a wooden spoon to combine. Cook until mixture reaches 116 degrees on a candy thermometer. Add heavy cream, corn syrup, and salt; stir to combine.
Pour caramel mixture over chocolate, and stir until chocolate is melted and mixture is well combined; let cool slightly.
