Make the passion fruit cream, place all the ingredients in the blender and blend for about 2 minutes. The cream will gain consistency.

Transfer the cream to a glass dish, spread well and level with a spatula.

In a microwave-safe bowl, place the cream and chopped chocolate. Microwave every 30 seconds until completely melted. Or you can melt it in a bain-marie.

With the warm ganache, pour it over the cream in the dish, spread it well and place it in the freezer for 1 hour or in the fridge for 4 hours. Serve immediately.