In my childhood garden there were black, yellow and red currant bushes. While I would pick and eat the yellow and red currants fresh, I waited for blackcurrant jam: dark purple, rich, and tart.
These lovely burgundy truffles are reminiscent of that delicious home-made jam.
Blackcurrant puree was blended with my Colombian MonKKey MilKeto and a touch of orange from Cointreau, and then rolled in toasted pecans.
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