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Grand Cru Ganache With Ginger and Fresh Blackcurrants

A pleasant combination of creamy ganache and fresh blackcurrants, perfect for filling crunchy rolled wafer cannoli.

Creamy Ganache With Ginger and Fresh Blackcurrants


  • Blackcurrant purée (without seeds) 300 g
  • UHT Cream 38% 50 g
  • Sugar 95 g
  • Invert sugar 145 g
  • Pasteurized butter 175 g
  • Venezuela dark chocolate 70% 330 g
  • Candied ginger


Sift the blackcurrants to remove the seeds and skin. Combine the blackcurrant purée and sugar and heat to 65°C, add the ginger and let sit for 30 minutes at a constant temperature. Mix to distribute the ginger. Incorporate the chocolate flakes, emulsify. At 45°C, incorporate the butter.


Pour into the cannoli and crystallise for at least 24 hours at a temperature of up to 20°C. Decorate with candied ginger cubes from Bussy’s Purpurry range and close the two ends with toasted cocoa sprinkles or dark chocolate caramels.

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