Ingredients

Truffles
cream 33%
0.25 cup
3 tbsp
43 g
1.50 oz
1.42 fl oz
blackcurrant puree
0.25 cup
77 g
2.70 oz
2.54 fl oz
sweetener
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
corn sugar
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
invert sugar
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
white chocolate
0.75 cup
212 g
7.42 oz
7 fl oz
cocoa butter
0.25 cup
2.50 tbsp
39 g
1.36 oz
1.29 fl oz

Method

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