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Blackcurrant Ganache for Truffles or Molded Chocolates

Blackcurrant Ganache for Truffles or Molded Chocolates

Recipe courtesy of: Leonce Blanc

Blackcurrant Ganache for truffles


 10 oz (285 g) Leonce Blanc Blackcurrant Puree
7.4 oz (210 g) Dark Chocolate
6.5 oz (185 g) Butter
Empty Milk Chocolate Truffle Shells
Tempered Milk Chocolate
Cocoa Powder



  1. Heat the Blackcurrant Puree to 185° F.
  2. Pour the puree over the melted chocolate in 3 batches.
  3. Mix with a spatula starting from the center to create the emulsion.
  4. Continue to mix while pouring to keep this emulsion.
  5. Add the butter in cubes and stir, trying to incorporate as little air as possible.
  6. Let cool, cover on contact, and store in a cool place for a minimum of 2 hours.
  7. Using a disposable bag and a plain nozzle, pipe the ganache into the milk chocolate shells.
  8. Close the shells with tempered milk chocolate.
  9. Allow to freeze then cover them by hand with tempered milk chocolate and roll them in the cocoa powder. Let the chocolate set.


Pack in airtight boxes and keep in a cool place. 

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