Blackcurrant vanilla truffle photo

Blackcurrant vanilla truffle

by Sonja Hänni



  • 200 g Crop’s blackcurrant puree
  • 200 g jam sugar
  • 200 g cream
  • 420 g white chocolate (Carma, Ivoire Swiss Top)
  • 25   g glucose
  • 25   g sorbitol
  • 50   g butter



  • Heat the blackcurrant puree with half of the jam sugar.
  • Gradually add the rest of the jam sugar and leave to simmer for 5 minutes.
  • Pour the contents of your bowl onto another and let the mixture cool down.
  • Fill the chocolate molds 1/3rd full.


  • Bring the cream, glucose and sorbitol to the boil and pour it over the white chocolate.
  • Stir gently until the chocolate has melted.
  • Add the butter and stir in gently as well.
  • Put the ganache on the jelly so the chocolate mold is completely filled.
  • Leave to stand for at least 12 hours.
  • Cover the truffles with white chocolate.
  • Let them cool down in the fridge.


Product used

Blackcurrant puree
Blackcurrant photo

packaging: 1 kg