# What You'll 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 Steps:
01 - Heat heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add chopped dark chocolate. Let rest for 1 minute, then stir until completely smooth. Incorporate butter, black currant purée, and liqueur if using, stirring until fully combined and glossy. Transfer to a shallow dish, cover, and refrigerate for 1-2 hours until firm.
02 - Scoop teaspoonfuls of chilled ganache and roll into uniform balls using clean hands. Arrange on a parchment-lined tray and freeze for 20 minutes until solidified.
03 - Melt chopped dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Cool slightly. Using a fork or dipping tool, submerge each ganache ball into the melted chocolate, allowing excess to drip off. Return coated truffles to the tray.
04 - While the chocolate coating is still wet, sprinkle with crushed freeze-dried black currants or dust lightly with cocoa powder as desired.
05 - 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 one week.
