Valentine’s Chocolate and Blackcurrant Truffles

Prep time: 40 minutes

Chill time: 4 hours

Makes: 24 truffles


200g British blackcurrants

30g caster sugar

300g good quality dark chocolate, cut in to small pieces

25g unsalted butter

300ml double cream

British Cassis


Toasted hazelnuts

Desiccated coconut

White chocolate

Flaked almonds

Chopped pistachios



First make the blackcurrant coulis by putting the sugar and blackcurrants in a saucepan and letting it bubble gently for 5 minutes, then strain so you have a nice smooth thick sauce.

Next, make the chocolate mixture, put the chocolate into a bowl and then heat the cream and butter in a saucepan until just under a simmer, pour slowly over the chocolate whilst mixing at the same time. Keep mixing until all the chocolate has melted and the mixture is lovely and silky.

Add one tablespoon at a time, alternatively, of the blackcurrant coulis and the cassis, make sure you mix well between each spoonful.

Taste the mixture until you are happy with it, typically about 5 scant tablespoons of coulis and about 5 tablespoons of cassis.

Put the chocolate into the fridge for at least 4 hours, overnight would be the best. Once the chocolate has hardened you can shape into balls using a melon baller, or, the messier option, your hands!

Weigh each one at 25g. Roll each truffle straight away into your topping of choice, or simply dust with cocoa powder.