Currant-coconut ganache

  • 70 grams (2.45 ounces) currant puree
  • 70 grams (2.45 ounces) coconut paste
  • 14 grams (0.50 ounces) glucose syrup
  • 20 grams (0.70 ounces) invert sugar syrup
  • 26 grams (0.90 ounces) cocoa butter
  • 190 grams (6.70 ounces) white chocolate


  • Double Boiler

    Essential for gently melting chocolate and cocoa butter without burning. Keep a close watch to prevent overheating.

  • Thermometer

    Helps you monitor the temperature of your ingredients precisely to avoid melting the chocolate shell.

  • Blender or Hand Mixer

    Useful for blending the ingredients into a smooth, dense mass. Keep blending even if the mixture starts to stratify.

  • Silicone Spatula

    Excellent for scraping down the sides of your bowls, ensuring no ingredient is wasted.

  • Cling Film

    Crucial for covering the ganache as it stabilizes, preventing a crust from forming on the surface.

  • Piping Bags

    Optional but useful if you’re going for precision when filling chocolates or truffles. Makes the job easier and cleaner.


Step 1

Step 1: Start by heating the currant puree, glucose syrup, invert sugar syrup, and coconut paste together. Do not bring them to a boil; simply heat until the mixture is smooth and well-blended. Stir continuously to prevent burning and ensure even consistency.

Step 2

Step 2: Melt the white chocolate and cocoa butter separately, ensuring the cocoa butter cools slightly before mixing. Use a double boiler for gentle melting and to prevent scorching the chocolate.

Step 3

Step 3: Carefully add the melted chocolate and cocoa butter to the warm currant and coconut mixture. Blend with a hand blender until smooth and dense. If the mixture starts to separate, continue blending until it becomes uniform.

Step 4

Step 4: Allow the ganache to cool down, then use it to fill your chocolates. Let them stabilize for 24 hours. Alternatively, you can place the ganache in a dish and cover it with cling film directly against the surface to prevent a crust from forming. Keep the filled chocolates at room temperature for best results.

Step 5

Step 5: This ganache is perfect due to its flexibility in ingredients and consistency. You can mix and match fruit purees or replace the coconut paste with other nut butters to create different flavors. The use of various sugars extends the shelf life and provides a unique texture. For case sweets, ensure the filling temperature is between 82 to 86°F (28 to 30°C) to avoid melting the chocolate shell.


Picture this: A cozy afternoon where the sun peeks through your window, casting a gentle glow on your table set with an assortment of handmade chocolates. These little nuggets of delight filled with currant-coconut ganache are the star of the show. If you're hosting a dinner party, consider serving these chocolates with a delicate cheese spread and a bottle of chilled dessert wine. The tangy notes of the currant paired with the creamy coconut harmonize beautifully with a soft brie or a nutty gouda. Or imagine a weekend breakfast where your family enjoys freshly brewed coffee alongside these scrumptious truffles. The dark roast coffee will beautifully complement the sweet, rich ganache, making each bite a symphony of flavors. For a more casual setting, pack these chocolates into a cute box and take them to a picnic. As you bite into them between laughter and chatter, the currant and coconut flavors will mix with the freshness of the outdoor air, creating a perfect moment. However you choose to serve them, these ganache-filled delights will bring a smile to everyone’s face and add a touch of elegance to any gathering.


Thinking about a gluten-free or vegan version of this delicious ganache? We’ve got you covered with simple yet delightful adjustments. For a gluten-free variation, you’ll be pleased to know that the given recipe is naturally gluten-free. Just double-check all your ingredients to make sure no cross-contamination has occurred. To whip up a vegan version, substitute the white chocolate with high-quality vegan white chocolate and replace the cocoa butter with coconut oil. Swap out any non-vegan confections like the invert sugar syrup for a homemade simple syrup or agave syrup. With these easy swaps, your ganache will remain creamy and luscious, satisfying those plant-based cravings.


  • Why is my ganache not blending smoothly?

    Keep blending even if it starts to stratify. Persistence is key— it will come together into a smooth, dense mass.

  • Can I use a different puree instead of currant?

    Absolutely! Feel free to experiment with any fruit or berry puree you prefer. Each variation offers a unique flavor.

  • How can I make my ganache thicker?

    Increase the amount of coconut paste or replace the puree entirely with a nut paste for a denser texture.

  • How do I know when my ganache is properly stabilized?

    Allow the ganache to cool thoroughly and leave it to stabilize for 24 hours, covered with cling film to prevent a crust.

  • Why did my chocolate shell melt when I added the ganache?

    The temperature of your ganache was likely too high. Ensure it’s between 28-30C (82-86F) before filling the shells.

  • How can I extend the shelf life of my chocolates with ganache filling?

    Using invert sugar or trimolin helps retain moisture and prevent bacteria, thus extending shelf life.

Nutrition facts

Currant-coconut ganache
Recipe Yield:Makes enough for 15 medium-sized truffles or 40 to 50 case sweets, depending on shape
Calories:35-50 calories per piece
Calories (Min - Max):35 - 50
Total Fat:2.5
Saturated Fat:1.5
Total Carbohydrate:4
Total Sugars:3