PREPARATION

Place the chopped chocolate into a large bowl. Place the cream in a small saucepan until bubbles start to form around the edges, but do not allow it to come to a full boil. Once simmering, pour the hot cream over the chopped chocolate and allow it to sit for a minute or two to soften and melt the chocolate.

Whisk the chocolate and cream together gently, until the chocolate is melted and the mixture is smooth and homogenous. This is your “ganache.” Add the elderberry jelly to the chocolate ganache and mix all well together. Cover the surface of the ganache with cling wrap, and refrigerate until it is thick enough to scoop, at least 3 hours.

Cover a baking sheet with foil or waxed paper. Using a candy scoop or teaspoon, scoop the ganache into small balls and place them on the prepared baking sheet. Once all of the ganache is scooped, freeze the balls for 2 hours or until firm.

Place the candy coating in a large microwave-safe bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm. Do not let it start setting up, but let it cool down so that it does not melt the truffle fillings.

Using dipping tools or a fork, dip a truffle into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl. Place the dipped truffle back onto the baking sheet and repeat with remaining truffles and chocolate.

Place the truffles in the refrigerator to set the candy coating for about 30 minutes. If desired, you can melt white chocolate and mix it with elderberry syrup and drizzle a small amount over the truffles decoratively.

The rest of the chocolate you can use to make small candies for the coffee (see the picture below).

Elderberry Truffles can be stored in an airtight container in the refrigerator for up to two weeks.