Creme de Cassis Truffle Recipe

Ingredients

Directions

1. Cook sugar until it caramelizes, then add warm black currant puree.
2. Pour the warm mixture over the bulk milk chocolate in a blender. Add warm cream and let cool to 104˚F.
3. Add soft unsalted butter and add cassis liquor. Cover the mixture and let cool to 83˚F.
4. Fill pre made molds with black currant mixture and let stand for 30 minutes.
5. Close the mold and refrigerate for 20 minutes then unmold.