Sprout truffles
Makes: about 30
Prep time: 1 hrTotal time: 
Recipe photograph by Toby Scott
Sprout truffles
Recipe by Sarah Cook
These fun sprout truffles make a great edible gift for a foodie or a good talking point at a dinner party
Makes: about 30
Prep time: 1 hrTotal 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, 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.
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.
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
- 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.
- 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.
- Scoop into about 30 truffles, keeping the balls slightly knobbly. Freeze for 15 minutes.
- 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.
- 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.
-
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.
