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Dark Chocolate Truffles


200g dark chocolate

160ml coconut cream

For the coating:

64g desiccated coconut


64g Cocoa Powder


64g Sprinkles


64g Crumbled peanuts


  • Chop the chocolate into small pieces, the smaller the better

  • Bring the cream to the boil in a small saucepan over medium heat

  • Immediately put the chocolate into a heatproof bowl and pour cream carefully on top

  • Mix thoroughly, and until all the lumps are gone

  • Note: If there are still lumps then let some hot water boil in the saucepan and when it simmers, place the bowl in the saucepan, making sure it doesn’t touch the hot water. Mix again until all lumps are gone.

  • Refrigerate for 4 hours

  • Take out the truffle mixture from the fridge and to make the truffles dip a melon baller (if you have one) in hot water and scoop out truffle size balls. Continue dipping melon baller in hot water after each one.

  • Alternatively, you can use a tablespoon to scoop out the truffle mixture and then use your hands to shape them into truffle shape balls. This method works best for me, as I find the truffles are neater this way, even though your hands can get very messy!

  • Enjoy!

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