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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Creme de Cassis Truffle Recipe

Ingredients

sbc-creme-de-cassis-truffle-recipe.jpg

Bulk Milk Chocolate:

300g

Black Currant Puree:

195g

Granulated Sugar:

115g

Cream:

45g

Butter, Unsalted:

45g

Cassis Liquor:

35g

Directions

  1. Cook sugar until it caramelizes, then add warm black currant puree.
  2. Pour the warm mixture over the bulk milk chocolate in a blender. Add warm cream and let cool to 104˚F.
  3. Add soft unsalted butter and add cassis liquor. Cover the mixture and let cool to 83˚F.
  4. Fill pre made molds with black currant mixture and let stand for 30 minutes.
  5. Close the mold and refrigerate for 20 minutes then unmold.