Genuine Elderflowers 20g ingredient photograph; not the finished dessert.

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Ingredients

• 200 g white chocolate, finely chopped
• 80 ml fresh cream
• 1½ tablespoons dried Elderflowers
• 15 g butter
• ½ teaspoon vanilla extract
• 50 g white chocolate or desiccated coconut for coating

How to prepare

1. Gently warm the cream with dried Elderflowers, without allowing it to boil.
2. Remove from the heat, cover and allow to infuse for 10 minutes.
3. Strain the cream and gently rewarm if necessary.
4. Pour the warmed infused cream over the finely chopped white chocolate and leave for 1 minute.
5. Stir slowly until smooth, add the butter and vanilla, and continue stirring until glossy.
6. Refrigerate until the mixture is firm enough to shape.
7. Roll into small truffles and finish with finely grated white chocolate or desiccated coconut.

Kitchen notes

Use correctly identified culinary-grade Elderflowers (Sambucus nigra), not untreated wild foliage or ornamental sprays. Only the flowers are used; avoid leaves, stems and unripe berries. This cream-based dessert contains milk/dairy; white chocolate and coconut toppings may introduce other allergens depending on the product. Keep refrigerated, handle fresh cream hygienically, and check ingredient sensitivities. The preserved original recipe has no tested shelf life or yield and does not support medicinal claims.