William Curley’s truffles with black currant and hibiscus

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

1. Add inverted sugar to black currant puree and bring to boil. Take off the heat and cool down to 65-70C.
2. 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. 
3. 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.