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Coconut, Cardamom and Bitter Chocolate Truffles

by Millie Mackintosh from MADE: A book of style, food and fitness

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.


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.


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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).

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