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Sprout truffles


Makes: about 30
timePrep time: 1 hr
timeTotal time:
Sprout truffles
Recipe photograph by Toby Scott
These fun sprout truffles make a great edible gift for a foodie or a good talking point at a dinner party

Makes: about 30
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
200Kcal
Fat
13gr
Saturates
8gr
Carbs
18gr
Sugars
18gr
Fibre
0gr
Protein
3gr
Salt
0gr

Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes
Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes

Ingredients

  • 150ml double cream
  • 200g dark chocolate, chopped
  • 50g milk chocolate, chopped
  • 3 coconut macaroons
  • 600g white chocolate
  • 2 tbsp coconut oil or butter
  • 1 x tube green gel food colouring
  • 1 x tube yellow gel food colouring

Step by step

  1. Heat the double cream in a small pan until it is just steaming. Pour the hot cream over the dark chocolate and milk chocolate in a bowl. Leave for 3 minutes, then stir until melted and smooth. 
  2. Whiz the coconut macaroons to crumbs in a food processor. Add to the chocolate, pour into a shallow dish, cover and chill for 2½-3 hours or until set firm.
  3. Scoop into about 30 truffles, keeping the balls slightly knobbly. Freeze for 15 minutes.
  4. Melt the white chocolate with the coconut oil or butter. Skewer one truffle at a time and quickly spoon over white chocolate, to coat (don’t dunk them!). Place on a wire rack and freeze for 30-40 minutes until firm.
  5. Stir drops of green and yellow gel food colouring into the rest of the white chocolate to get a good sprout colour, then coat each truffle again as before. Finally, messily drizzle on extra green chocolate to create a ruffled leaf effect.
  6. Chill until ready to serve (or freeze for up to 1 month). The truffles keep for about 1 week in the fridge.

    Watch our video below to see how to make the truffles.

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