Coconut, Cardamom & Bitter Chocolate Truffles
I come from a family of chocolatiers, so I have to credit them for my love of very dark chocolate.These dairy-free truffles are just as creamy as their lactic counterparts.
- 150g coconut cream
- pinch of sea salt
- 200g dark chocolate (80% cocoa solids), finely chopped
- 1/4 tsp ground cardamom
- For the toppings:
- 1 tbsp raw cacao powder
- 1 tbsp freeze-dried raspberry powder
- 1 tbsp desiccated coconut
These truffles need between 1-2 hours to set.
Place the coconut cream, salt and chocolate in a heatproof bowl set over a pan of gently simmering water (the bottom of the bowl should not touch the water).
Leave the chocolate to melt (stiring only occassionally) before pouring into a 500m plastic container and placing in the fridge to set for 1-2 hours.
Once the chocolate has set, scoop into teaspoon-sized balls and roll in the three different toppings (or roll in 3 tablspoons of just one of the toppings). Place in a seperate plastic container and store in the fridge until eating (they will keep for 2-3 days).