# 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 Make It:
01 - Heat heavy cream in a small saucepan over medium heat until just simmering. Remove from heat, add chopped dark chocolate, and let sit for 1 minute. Stir until smooth. Add butter, black currant purée, and liqueur if using, mixing 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 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. Cool slightly. Using a fork or dipping tool, dip each ganache ball into melted chocolate, allowing excess to drip off. Place coated truffles back on the tray.
04 - While chocolate coating is still wet, sprinkle with crushed freeze-dried black currants or dust lightly with cocoa powder.
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 1 week.
