i have heard of a magical truffle mathematic formula. i dont know it, but its out there. it tells you how much puree to use and with which kind of chocolate. but that doesnt help us here. so i will give you the recipe i used for passion fruit truffles.
these are for a "runny" pourable ganache to fill shells. if you want to hand roll them, add in 8oz. more chocolate
2 oz. cream
1T corn syrup
8oz unsweetened passion fruit concentrate*******
1#6oz white chocolate
-make a ganache.
*****this is just what i had on hand. i suppose you could use any puree, just add enough sugar to make it a little sweet.
feel free to email me if you or anybody has questions. this week we have to make 2,000 truffles for saturday. so we have been R&D'ing like crazy. email@example.com