Cassis Truffles

From: TABLE MANNERS

Recipe courtesy: Chocolatier Lan Wong, Petits Noirs, petitsnoirs.com

Serves: 30

Ingredients:

• 8 ounces of cassis fruit purée (red currant is best as it has a huge red berry flavor, but black currant purée or even raspberry purée would work as well)
• 1 pound of semisweet chocolate
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon of Cointreau (or Crème de Cassis)
• 1 cup cocoa powder

Directions:

1. Chop chocolate into coin-size chunks and place in a mixing bowl.
2. Heat cream and fruit purée together in a small saucepan and bring to a boil.
3. Pour mixture into the bowl with chocolate. Let it stand for a minute and then whisk until smooth.
4. Add butter and then the Cointreau. Mix.
5. Cool the entire mixture so that the ganache can set, about 30 minutes in the refrigerator.
6. Once the ganache is set, scoop out little balls. Roll each ball between your palms and toss in cocoa powder.
7. For best results store at 55-60ºF. Otherwise store in an airtight container and place in refrigerator. Bring to room temperature before serving.