Chocolate Truffles with Flower and Coconut Coating
Rich, fudgy chocolate truffles rolled in toasted coconut and a sprinkle of dried edible flowers for a pretty, festive finish. Quick to make and perfect for gifting or a sweet treat.
- Total time
- 75 min
- Servings
- 12
- Calories
- 160
- Protein
- 2g
Ingredients
- 200 g dark chocolate
- 120 ml heavy cream
- 50 g coconut flakes
- 1 tbsp dried edible flowers
- 1 tbsp cocoa powder
Instructions
- 1
Finely chop the 200g dark chocolate and place in a heatproof bowl. Heat the 120ml heavy cream in a small saucepan over medium until it just simmers, about 3 minutes, then pour over the chocolate. Let sit 1 minute, then stir until smooth and glossy.
- 2
Cover the bowl and refrigerate until firm enough to scoop, about 1 hour. Meanwhile, toast the 50g coconut flakes in a dry skillet over medium, stirring often, until golden and fragrant, about 3 minutes. Let cool.
- 3
Scoop heaping teaspoons of the chilled chocolate mixture and roll into 12 balls with your hands. If sticky, dust palms with the 1 tbsp cocoa powder.
- 4
Mix the toasted coconut with the 1 tbsp dried edible flowers in a shallow bowl. Roll each truffle in the mixture to coat evenly, pressing gently. Serve chilled or at room temperature.
Tools you’ll need
- heatproof bowl
- small saucepan
- skillet
- shallow bowl
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