• Lucia

White Chocolate Coconut and Hibiscus Flower Truffles

With this recipe, my good friend Zarina from @zarskitchen reminded me that hibiscus flower is not only a good addition to your diet because of its amazing properties; it can also be the perfect ingredient for finger-likin desserts.


Zarina created these little bites of heaven, creamy in the inside with a tart, cranberry-like flavour of the SACO hibiscus flower, and a gorgeous coconut coating in the outside.

The combination is just superb.


She is a mom of 3 and an excellent cook based between London and Hong Kong.


She showcases all her beautiful creations on her Instagram page @zarkitchen.


Just recently, she launched the website Cookly Bookly, a culinary platform for professional and amateur cooks to find and publish whatever culinary content they want.


Her recipes are mouth-watering and she has such a lovely personality, so when she offered to do a collaboration with us, I just couldn’t resist saying yes!


If you want to impress your family with a delicious and great looking recipe, follow the instruction below.


INGREDIENTS:

• 200g White chocolate coarsely chopped

• 60ml Double cream

• 2 tbsp Butter

• 1/2 tsp Vanilla extract

• 60g Shredded coconut unsweetened

• 4 tbsp Hibiscus flower dried - chopped really fine


METHOD:

1. Melt chocolate, cream and butter in a bowl in the microwave in 20 second intervals, stirring between each interval until melted

2. Stir in 25g of the shredded coconut and vanilla extract

3. Set aside and wait a few minutes until mixture cools slightly so when you add hibiscus flowers the white chocolate does not turn pink, mix until incorporated

4. Refrigerate for 4 hours until mixture is firm

5. Place remaining shredded coconut in a bowl

6. Take chocolate mixture out of the fridge and form tiny balls with your hands

7. Roll each ball in coconut and place on a tray in the fridge until firm

8. Store in an airtight container in the fridge for up to 1 week



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