Sweet and summerish blackcurrant ganache

Sooo delicious (and super pretty) blackcurrant ganache. Make it with blackcurrants from the garden or the frozen ones from the supermarket freezer.

The finished chocolate bonbons have a shelf life of a minimum of 60 days (stored at 16-18°C).

Ingredients

120 g blackcurrants
3 g lemon juice
1.5 g vanilla paste
10 g whipping cream
10 g sorbitol (powder)
10 g glucose syrup
10 g dextrose (powder)
125 g white chocolate
7.5 g cocoa butter
30 g softened butter

Procedure

1. In a small saucepan, bring the blackcurrants, lemon juice, and vanilla paste briefly to a boil over medium heat. Pass the cooked blackcurrants through a fine-mesh sieve to remove seeds and skin.

2. Weigh 45 g of blackcurrant purée into a microwave-safe container. Add whipping cream, sorbitol, glucose syrup, and dextrose. Heat the mixture in the microwave until it boils. If you do not have a microwave, heat it in a small saucepan over medium heat. Let it cool to 40°C before proceeding.

3. Combine white chocolate and cocoa butter in a separate microwave-safe container. Melt the mixture gently in the microwave (or a small saucepan), heating in short intervals and stirring, until it reaches 35°C.

4. Gradually pour the blackcurrant-cream mixture over the melted chocolate, a little at a time, stirring in the centre with a silicone spatula. Add butter and stir until the ganache becomes homogeneous. Use an immersion blender to blend the ganache for a silky texture and a strong emulsion. It is now ready for use.

Below you will find the recipe in a printable version (both in Danish and in English). Just click on the blue button :-)