# What You Need:
→ Ganache Center
01 - 4.2 oz dark chocolate (70% cocoa), finely chopped
02 - 1/4 cup heavy cream
03 - 2 tbsp unsalted butter, room temperature
04 - 3 tbsp black currant purée, strained and unsweetened
05 - 1 tbsp black currant liqueur
→ Chocolate Coating
06 - 7 oz dark chocolate, finely chopped
→ Garnish
07 - 2 tbsp freeze-dried black currants, crushed
08 - 2 tbsp cocoa powder
# Steps:
01 - Heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat, add the dark chocolate, and let sit for 1 minute. Stir until completely smooth and glossy.
02 - Add butter, black currant purée, and liqueur to the chocolate mixture. Mix until fully combined and the ganache appears glossy. Transfer to a shallow dish, cover, and refrigerate for 1–2 hours until firm enough to handle.
03 - Scoop out teaspoonfuls of chilled ganache and roll into uniform balls using clean, cool hands. Place formed balls on a parchment-lined baking tray. Freeze for 20 minutes to firm before coating.
04 - Create a double boiler by setting a heatproof bowl over a pan of barely simmering water. Melt the dark chocolate, stirring constantly until smooth. Let cool slightly to achieve optimal coating consistency.
05 - Using a fork or dipping tool, submerge each ganache ball in the melted chocolate. Lift and allow excess to drip off completely. Place coated truffles back on the parchment-lined tray.
06 - While the chocolate coating remains wet, immediately sprinkle with crushed freeze-dried black currants or lightly dust with cocoa powder for visual appeal and complementary flavor.
07 - Allow truffles to 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. Bring to room temperature 15 minutes before serving.
