Coconut Chocolate Truffles: Ingredients

200g Dark chocolate

160ml coconut cream

Pinch salt

Desiccated coconut to decorate

Coconut Chocolate Truffles: Method

  1. Melt the chocolate and coconut cream in a non-stick pan over a low heat. Add a pinch of salt.

  2. Pour into a bowl and leave to set in the fridge overnight, or for several hours.

  3. Using one of the mini ice cream scoopers, a melon baller or simply teaspoons, make and roll roughly 15-20 chocolate truffles. Roll in desiccated coconut to finish.

  4. Store in the fridge and serve chilled. The truffles should keep in the fridge for about a week or store in the freezer.

For alternative Christmassy finishes, try pistachios or pecans pulsed in a blender, freeze dried raspberries or cover in red and green sprinkles.

This recipe was created by Isa Robinson for our #GiftsForYourGut campaign. Follow @isarobinson_ on Instagram.