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I don't know if this is what you're looking for, but this is one of Jacques Torres' recipes that was in Pastry Art and Design some time ago:

225g passionfruit juice

75g heavy cream

25g corn syrup

500g milk choc.

62g passionfruit liquor

30g unsalted butter

Place juice, cream, and corn syrup in saucepan and scald. Pour hot mixture over chopped choc. and blend until smooth with an immersion blender. Add liquor and butter and blend until smooth. Cool to 84 degrees F, put into piping bag, and pipe into chocolate filled molds. Let set overnight.
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