The truffles with dark chocolate and soft sourness of currant and hibiscus will for sure brighten up your day! Packed in a beautiful box, they will be a great gift for the holidays. Let’s start cooking.
Truffles with black currant and hibiscus
For 80 truffles we’ll need:
- 360 g black currant puree
- 70 g trimaline / inverted sugar (may be replaced with honey)
- 300 g dark chocolate 70%
- 300 g milk chocolate 35%
- 100 g soft butter
- 250 g powdered sugar (non-melting)
- 125 g powder of hibiscus flower
- 500 g tempered dark chocolate
- Add inverted sugar to black currant puree and bring to boil. Take off the heat and cool down to 65-70C.
- Melt the chocolate in a water bath or in the microwave to 45C. Add fruit mixture and butter. Mix with a blender and let the ganache sit at 18-20C for about an hour. Transfer the ganache into a piping bag with 15mm nozzle and pipe 1-2 cm strips on the prepped tray. Let it sit overnight. Cut the ganache into 3cm strips. Roll balls.
- Mix powdered sugar and powder of hibiscus flowers (grind hibiscus tea in the coffee grinder). On a glazing fork, dip each of the ganache pieces into the tempered chocolate. Then dip in the powder. Let it sit for 2-3 hours.