• 43 grams (1.5 ounces) cream, 33%
  • 77 grams (2.7 ounces) blackcurrant puree
  • 12 grams (0.42 ounces) sweetener
  • 8 grams (0.28 ounces) corn sugar
  • 10 grams (0.35 ounces) invert sugar
  • 212 grams (7.5 ounces) white chocolate
  • 39 grams (1.38 ounces) cocoa butter


  • Mixing Bowl

    Make sure to use a heatproof bowl when working with the melted chocolate to avoid any accidents.

  • Double Boiler

    This helps to gently melt the chocolate and cocoa butter without burning it. If you don't have one, you can mimic it using a heatproof bowl over a pot of simmering water.

  • Spatula

    Use a silicone spatula for easy mixing and scraping down the sides of your bowl.

  • Baking Tray

    Line with parchment paper to prevent the truffles from sticking.

  • Freezer-Safe Container

    Allows you to store your truffles safely and extend their shelf life.


Step 1

Step 1: Dissolve the sugar in the cream. Make sure to stir continuously to prevent the sugar from sticking to the bottom of the pan.

Step 2

Step 2: Prepare the emulsion from chocolate, cocoa butter, and puree. Use a double boiler to gently melt the chocolate and cocoa butter together.

Step 3

Step 3: Let it set for 24 hours. Cover and refrigerate to ensure the mixture sets properly.

Step 4

Step 4: Roll the mass into balls 13 grams (0.45 ounces) each. Use a small scoop to ensure uniform size truffles.

Step 5

Step 5: Dip the balls in milk chocolate, and sprinkle with freeze-dried blackcurrant crumbs. Place the dipped truffles on parchment paper to set.

Step 6

Tip: The shelf life for these truffles is 50 days. Store them in an airtight container in a cool, dry place.


These Blackcurrant Truffles are the ultimate party pleasers. 🥳 Serve them at your next gathering, and watch your guests swoon over their tangy sweetness. For a more refined occasion, place them in individual chocolate boxes and gift them to loved ones. ❤️

Want to go all-in on presentation? 🤩 Arrange the truffles on a sleek, white platter and sprinkle them with extra freeze-dried blackcurrant crumbs for a pop of color and texture. A glass of chilled white wine or some hot, fresh coffee on the side will complete the perfect treat experience! 🍷☕️


To make these delightful truffles gluten-free, simply ensure all your ingredients, such as the chocolate and sweetener, are certified gluten-free. There are plenty of gluten-free chocolate options available these days. 🌾🚫

Looking for vegan variations? 🌱 Use dairy-free white chocolate and substitute the cream with a plant-based cream like coconut or almond cream. The taste profile will shift slightly, adding a unique twist to your truffles. Remember to double-check that all your sweeteners are vegan-friendly too! 🌿👌


  • Do I need any special equipment to make these truffles?

    No, you can make do with regular kitchen tools like mixing bowls, spatulas, and a baking tray, but a double boiler is highly recommended for melting chocolate.

  • How long should I let the truffle mixture set?

    It's best to let it set for 24 hours to achieve the perfect texture and flavor.

  • Can I substitute the blackcurrant puree with another fruit puree?

    Yes, feel free to experiment! Raspberry or passionfruit puree could be delicious alternatives.

  • How can I ensure my truffles have a smooth texture?

    Make sure to dissolve the sugars completely and mix thoroughly to achieve a creamy, smooth consistency.

  • How do I prevent the chocolate from seizing when melting?

    Always melt chocolate gently using a double boiler and avoid any contact with water, as even a small amount can cause it to seize.

  • What is the ideal storage method for these truffles?

    Store the truffles in a freezer-safe container in a cool, dry place. They can last for up to 50 days when stored properly.

Nutrition facts

Blackcurrant truffles
Recipe Yield:20 truffles
Calories:Approximately 70 calories per truffle
Calories (Min - Max):60 - 80
Total Fat:4g
Saturated Fat:2.5g
Total Carbohydrate:8g
Total Sugars:6g