Sweets for my sweet – Chocolate and Blackcurrant Truffles Recipe
Recipe by The Blackcurrant Foundation
Combining rich chocolate with tiny blackcurrant bits inside soft truffles – the ideal homemade Valentine’s gift.
Instead of overwhelming the palate, the fruit sneaks in, just enough to balance the deep sweetness. Making them takes little effort yet brings a sense of warmth and care.
Whether placed in gifts, passed around at gatherings, or saved alone later, they always seem to fit wherever they go. A tiny piece, yet packed with taste and care.
Makes: 24 truffles
Prep time: 40 minutes
Chill time: 4 hours
INGREDIENTS
- 200g British blackcurrants
- 30g caster sugar
- 300g good-quality dark chocolate, cut into small pieces
- 25g unsalted butter
- 300ml double cream
- British Cassis
TOPPINGS
- Toasted hazelnuts
- Desiccated coconut
- White chocolate
- Flaked almonds
- Chopped pistachios
METHOD
1. Put the blackcurrants and sugar into a saucepan and simmer gently for about 5 minutes, until soft and juicy. Strain through a sieve to make a smooth, thick coulis, then set aside to cool.
2. Break the chocolate into a bowl. Heat the cream and butter together in a small saucepan until just below simmering, then pour it slowly over the chocolate, stirring constantly until smooth and glossy.
3. Add the blackcurrant coulis and cassis one tablespoon at a time, mixing well between each spoonful. Keep tasting as you go – you’ll likely want about 5 tablespoons of each, but adjust to your preference.
4. Chill the mixture in the fridge for at least 4 hours, or overnight if you can, until firm.
5. Once set, scoop out the chocolate in 25g portions and roll into balls using a melon baller or your hands.
6. Roll each truffle in your chosen coating – cocoa powder, chopped nuts, or broken chocolate all work beautifully.
