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.
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.
|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).