Creme de Cassis Truffle Recipe

Ingredients

sbc-creme-de-cassis-truffle-recipe.jpg

Bulk Milk Chocolate:

300g

Black Currant Puree:

195g

Granulated Sugar:

115g

Cream:

45g

Butter, Unsalted:

45g

Cassis Liquor:

35g

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.