I tend to go with sorta fruit mayo, my recipes are very specific and depend on the exact fruit I have in hand, especially since things like pH change during the season, brix changes with ripeness, etc.
20-35% cocoa butter (gives it that "creamy" component without impacting flavor or increasing the water content)
50-65% fruit puree (pasteurized, I do this via sous vide and potentially at least somewhat reduced)
0-15% sweetener (this is for flavor, eg. fructose makes many fruits taste more fruity, melt, eg. xylitol for cooling/inulin for warming, or shelf-life such as sorbitol or glucose that effectively tie up loose water)
0-10% booze (for shelf-life or, more creatively to balance, enhance, or otherwise augment flavor)
0-3% pectin (helps with the mouth feel, giving body and a nice short texture. You have a few choices but personally I find yellow pectin, high methoxyl, slow set to typically be ideal in this application)
0.5-1.5% emulsifier stabilizer (lecithin, xanthan, mono&di-glycerides etc depending on the client, these help hold the fat and water together while keeping the fruit particulate matter, seeds, fiber, peel, etc, in suspension)
0-1% acid (citric, ascorbic, malic, tartaric depending on what you're looking for. Doctors taste and lowers pH to increase stability)
If you are feeling a little more traditional, try something like:
100 chocolate (doesn't matter what type, dark, milk, white)
60 fruit puree
0-20 cocoa butter to get the desired texture... more makes it more firm obviously.