- 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
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.