Ingredients
Truffles
cream 33%
43g
1.45fl oz
blackcurrant puree
77g
2.70oz
0.31cup
5.16tbsp
sweetener
12g
0.42oz
0.80tbsp
corn sugar
8g
0.28oz
0.54tbsp
invert sugar
10g
0.34fl oz
white chocolate
212g
7.42oz
0.85cup
14.20tbsp
cocoa butter
39g
1.37oz
2.61tbsp
Method
- 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.
