- Dissolve the sugar in the cream.
- Prepare the emulsion from chocolate, cocoa butter and puree.
- Let it set for 24 hours.
- Roll the mass into balls 13g (0.45oz) each.
- Dip the balls in milk chocolate, and sprinkle with freeze-dried blackcurrant crumbs.
- The shelf life for these truffles is 50 days.