White Chocolate, Coconut and Hibiscus Flower Truffles

Zarina from @zarskitchen showed us that hibiscus flower works in desserts, not just drinks. These truffles are creamy inside with the tart, cranberry-like flavour of hibiscus, and a coconut coating on the outside. Zarina is a mom of three and an excellent cook based between London and Hong Kong. She showcases her creations on @zarskitchen and recently launched Cookly Bookly, a culinary platform for professional and amateur cooks. When she offered to collaborate with us, I couldn't say no. If you want to impress your family with something that looks and tastes impressive, follow the instructions below.

Ingredients

• 200g white chocolate
• 100ml double cream (or coconut cream for vegan)
• 2 tsp SACO Hibiscus Flower
• Desiccated coconut for coating
• Pink food colouring (optional)

Method

1. Steep hibiscus flower in the warm cream for 10 minutes, then strain.
2. Melt white chocolate in a bain-marie or microwave in 30-second bursts.
3. Mix the hibiscus-infused cream into the melted chocolate and stir until smooth.
4. Refrigerate for 2 hours until firm.
5. Scoop into balls and roll in desiccated coconut.
6. Refrigerate until ready to serve.

Share your creation with us on Instagram and tag @sacosuperfoods

MAKE IT WITH SACO

The product behind this recipe

Ivory Coast, West Africa

Dried Hibiscus Flowers

Naturally dried flowers

£4.50 Shop now