These delicious chocolate-and-berry truffles are perfect for sharing.
• 125ml cream
• 200g dark chocolate, coarsely grated
• 30ml melted coconut oil
• 15ml strawberry liqueur (or brandy)
• 12 small strawberries, halved
• glazed ginger and fresh mint, to garnish
Heat the cream gently to just below boiling point. Pour over the chocolate immediately and stir briskly until melted – it will be thick and glossy. Stir in the oil and liqueur and then refrigerate the mixture until it is firm but still soft enough to pipe. Check regularly to make sure it doesn’t harden too much.
Spoon or pipe teaspoonfuls of the mixture onto the halved strawberries and garnish with the ginger or mint leaves for a lovely light dessert.
Makes about 24 truffles (depending on how generously you pipe the chocolate...) Preparation time: 20 minutes, plus cooling time 1 2 Raspberries can also be filled with the chocolate.