Ingredients:

Truffles

• 285g Theo & Philo 65% Dark Chocolate For Baking coarsely chopped.
• 2 tbsp (30g) unsalted butter
• ½ cup (125ml) full fat cream (matgrädde)

Truffle Coatings:

• ½ cup desiccated coconut 
• ½ cup freeze dried raspberry
• ½ cup freeze dried pineapple
• ½ cup Theo & Philo Pure Unsweetened Chocolate

Instructions:

• Heat the full fat cream on medium to low until it reaches 43c to 45c. Do not overheat the cream as cacao butter will separate from the solids.
• Pour the warm cream over the chopped Theo & Philo 65% Dark Chocolate.
• Let the cream sit for a few minutes. Do not stir.
• After 2-3 minutes, stir the mixture until everything is combined and is nicely smooth.
• Keep in the fridge to set for about 1-2 hours, ideally overnight.
• Roll the truffle into balls and coat with your prepared toppings.
• Serve and enjoy.