Chocolate Truffles with Flower and Coconut Coating

Step 1

Finely chop the 200g dark chocolate and place in a heatproof bowl. Heat the 120ml heavy cream in a small saucepan over medium until it just simmers, about 3 minutes, then pour over the chocolate. Let sit 1 minute, then stir until smooth and glossy.

Step 2

Cover the bowl and refrigerate until firm enough to scoop, about 1 hour. Meanwhile, toast the 50g coconut flakes in a dry skillet over medium, stirring often, until golden and fragrant, about 3 minutes. Let cool.

Step 3

Scoop heaping teaspoons of the chilled chocolate mixture and roll into 12 balls with your hands. If sticky, dust palms with the 1 tbsp cocoa powder.

Step 4

Mix the toasted coconut with the 1 tbsp dried edible flowers in a shallow bowl. Roll each truffle in the mixture to coat evenly, pressing gently. Serve chilled or at room temperature.