Black Currant Chocolate Truffles (Printable)

Silky dark chocolate shells enveloping a tart black currant ganache center

# What You Need:

→ 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

# How-To:

01 - Heat heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add 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 1–2 hours until firm.
02 - Scoop out teaspoonfuls of chilled ganache and roll into balls using clean hands. Place on a parchment-lined tray and freeze for 20 minutes.
03 - Melt chopped 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 tartness of black currant cuts through rich chocolate in a way that makes you want to eat another one immediately.
  • You only need about 40 minutes of actual hands-on time, with the rest being patient waiting—perfect for a weekend project.
  • They look like something from a fancy chocolatier, which means showing them off feels genuinely earned.
02 -
  • If your ganache gets too soft while rolling, pop it back in the freezer for 10 minutes—there's no shame in this and it saves the whole batch.
  • The chocolate coating only sticks properly if your ganache balls are cold enough; warm centers will cause the coating to crack or peel away.
  • Unsweetened black currant purée is crucial; sweetened versions will make the truffles cloying and throw off the balance with the dark chocolate.
03 -
  • Keep your work surface cool by placing a baking tray underneath your parchment paper—it makes rolling easier and ganache balls stay firm longer.
  • If chocolate seizes or becomes grainy during melting, whisk in a small spoonful of coconut oil and it'll smooth right back out.
  • Make a double batch; they disappear faster than you'd ever predict, and having extras in the freezer feels like a gift to your future self.
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