Black Currant Chocolate Truffles (Printable Version)

Velvety dark chocolate spheres filled with luscious black currant ganache, offering a perfect balance of fruity tartness and rich cocoa flavor.

# Ingredient List:

→ Ganache Center

01 - 4.2 oz dark chocolate (70% cocoa), finely chopped
02 - 2 fl oz heavy cream
03 - 2 tbsp unsalted butter, room temperature
04 - 3 tbsp black currant purée, strained and unsweetened
05 - 1 tbsp black currant liqueur, optional

→ Chocolate Coating

06 - 7 oz dark chocolate, finely chopped

→ Garnish

07 - 2 tbsp freeze-dried black currants, crushed
08 - 2 tbsp cocoa powder

# Directions:

01 - In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the chopped dark chocolate. Let sit for 1 minute, then stir until smooth. Add butter, black currant purée, and liqueur if using. Mix until fully combined and glossy. Transfer to a shallow dish, cover, and refrigerate for 1 to 2 hours until firm.
02 - Scoop out teaspoonfuls of chilled ganache and roll into balls with clean hands. Place on a parchment-lined tray and freeze for 20 minutes.
03 - Melt the dark chocolate in a heatproof bowl set over a pan of simmering water using a double boiler method, stirring until smooth. Let cool slightly. Using a fork or dipping tool, dip each ganache ball into the melted chocolate, allowing excess to drip off. Place coated truffles back on the tray.
04 - While the coating is still wet, sprinkle with crushed freeze-dried black currants or dust lightly with cocoa powder.
05 - Let truffles set at room temperature for 30 minutes, or refrigerate for faster setting. Store in an airtight container in the refrigerator for up to 1 week.

# Expert Advice:

01 -
  • The balance between dark chocolate's richness and black currant's tartness feels like a conversation between two flavors that shouldn't work but absolutely do.
  • They're elegant enough for a dinner party but simple enough that you're not stressed for hours beforehand.
  • One truffle is never enough, but somehow that's the point.
02 -
  • The ganache needs to be chilled until it's firm but not solid—if it's too hard, your balls will crack when you roll them; if it's too soft, you'll just get a mess.
  • Room-temperature ingredients matter more than you'd think with truffles; cold butter and cold ganache are the enemies of smooth, glossy results.
03 -
  • Investing in a proper chocolate dipping tool changes everything—a regular fork works, but a fork with cutouts on the sides lets the chocolate drain much more cleanly.
  • If your melted chocolate starts to look grainy or seizes up, it's usually because water got into it; this isn't fixable, so start fresh with new chocolate rather than trying to rescue it.
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