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 45 days (stored at 16-18°C).
120 g blackcurrants
3 g lemon juice
1,5 g vanilla paste
10 g whipping cream
10 g sorbitol
10 g glucose syrup
10 g dextrose
125 g white chocolate
7,5 g cocoa butter
30 g soft butter
1. In a small saucepan, shortly boil the blackcurrants, lemon juice, and vanilla paste over medium heat. Then pass the cooked blackcurrants through a sieve.
2. Weigh out 45 g of blackcurrant purée in a microwave-safe container. Add the whipping cream, sorbitol, glucose syrup, and dextrose to the 45 g of blackcurrant purée and bring the mixture to a boil in the microwave oven. If you don't have a microwave oven, you simply heat the mixture in a small saucepan instead. Set the mixture aside while it cools down to 40°C.
3. Combine the white chocolate and the cocoa butter and gently melt the chocolate mixture to 35°C (this, I also do in the microwave oven).
4. Pour the blackcurrant/cream mixture over the chocolate - a little at a time - while stirring in the centre with a small silicone spatula. Add butter and stir until the ganache becomes homogeneous again. Blend the ganache with an immersion blender, and it is 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 :-)
