# 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
# Directions:
01 - Heat heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and add 4.2 oz 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 with clean hands. Place on a parchment-lined tray and freeze for 20 minutes.
03 - Melt 7 oz 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.
