Coconut, Cardamom and Bitter Chocolate Truffles
Former Made In Chelsea star Millie Macintosh shares her recipe for dairy-free Coconut, Cardamom and Bitter Chocolate Truffles. Eat as they are or roll them in toppings of raw cacao powder, raspberry powder or desiccated coconut. Serve after a meal or give them as a gift to friends.
Introduction
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.
Ingredients
| 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 |
Method
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).
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