Chocolate truffles in fruit powder

Chocolate truffles coated in fruit powder are simply the best chocolate truffles. Truly. The best in terms of texture, flavour and that wonderfully tangy fruit coating. I first noticed hibiscus flower powder on the blog Kucharnia. A few minutes later I was rummaging through my kitchen cupboards looking for something that could be turned into a powder… I eventually found freeze-dried fruit in my girls’ breakfast cereal. Half an hour later, after patiently picking out the little pieces of raspberries and strawberries, it turned out to be well worth the effort! The powder is unique – tangy, refreshing, intensely fruity and beautifully bright raspberry-pink in colour. Combined with these rich chocolate truffles, it makes a truly irresistible treat – perfect for Valentine’s Day.

Makes 10 truffles.

Ingredients for the chocolate truffles:

• 150 g dark chocolate (70%)
• 50 g milk chocolate
• 100 g mascarpone, at room temperature
• 1 tablespoon vodka or fruit liqueur

Melt both chocolates in a heatproof bowl over a pan of simmering water. Allow to cool slightly.

Place the mascarpone in a mixing bowl. Add the liqueur and mix briefly. Gradually add the melted chocolate, mixing continuously until smooth. Chill the chocolate mixture in the refrigerator until firm enough to shape into truffles.

Ingredients for the fruit icing sugar coating:

• 3 tablespoons freeze-dried fruit (strawberries and raspberries)
• 4 tablespoons icing sugar

Place the freeze-dried fruit in a grinder and grind until it becomes a fine powder. Add the icing sugar and pulse briefly to combine.

Remove the chilled chocolate mixture from the fridge. Scoop small portions, shape into truffles and place them back in the fridge to firm up slightly. Roll the truffles in the fruit icing sugar coating.

Enjoy!