This recipe is  for a beautiful batch of Chocolate Rose Truffles that will be very rich and soft for a delicious treat. Serves 4 or 1 depending on your ability to resist. This recipe is vegan, gluten free and also dairy free. You can replace the coconut milk with milk and butter for a richer version.


  • 300g 70% dark chocolate
  • 200ml coconut milk
  • 30g rose congou tea (from Lincoln tea and coffee)
  • Coco powder for dusting
  • Shimmer spray (optional)



  1. Warm the coconut milk with the rose congou, leave to infuse for 4 minutes.
  2. Strain over the dark chocolate and mix until thick and glossy
  3. Leave to cool until you can mould into balls
  4. Roll in coco powder and chill until firm
  5. Finish with shimmer spray
  6. Enjoy!


View the rose gold truffles here