I had a freezer full of frozen berries left over from my failed attempts at clafoutis so I decided to turn the blackcurrants into these easy-peasy coconut dusted truffles.
I wasn’t quite sure if frozen fruit would work in a truffle or whether it would make the mixture too sloppy. Turns out it works great. You just need to make sure the berries are thoroughly defrosted and dried on kitchen paper before using.
The fresh ‘pop’ of the blackcurrants is a lovely contrast against the richness of the chocolate ganache. I threw in a dash of creme de cassis too, for good measure.
I am entering my blackcurrant and toasted coconut truffles into this month’s We Should Cocoa challenge hosted by Chocolate Log Blog and Elizabeth’s Kitchen Diary as the theme for August is chocolates.
Blackcurrant and Toasted Coconut Truffles
- 75g desiccated coconut
- 100g 85% dark chocolate
- 100g milk chocolate
- 50g salted butter
- 125ml creme fraiche
- 2 tbsp creme de cassis
- 100g frozen blackcurrants, defrosted and dried on kitchen paper
1. Pour the coconut into a frying pan and toast over a medium-high heat, stirring all the time, until golden. Set aside.
2. Melt both the chocolates together with the butter and creme fraiche in a microwave or bain marie. Beat with an electric whisk until smooth and glossy then beat in the creme de cassis.
3. Fold the blackcurrants into the chocolate mixture. Refrigerate for 2 hours or until set.
4. Take small teaspoons of the mixture and roll into balls then roll in the toasted coconut to coat. Return to the fridge for an hour or two before serving.