Ingredients

Method

• 200 g x 70-percent dark chocolate
• 50 g unsalted butter
• ½ cup double cream
• cocoa powder, for dusting
• 1 cup desiccated coconut, toasted
• 1 punnet of blueberries

Method

Ingredients

Gently heat the chocolate, butter and cream until smooth. Cool in the refrigerator until it starts to set.
Place a little chocolate and a few blueberries in your hand and roll gently.
Then, toss the chocolate-berry ball in the cocoa powder and roll in the coconut.
To decorate, melt a little chocolate with a drop of water over a gentle heat. Drizzle over the truffles.