Actual Hibiscus Flowers 20g product photograph — ingredient packaging, not the prepared chocolate truffles.

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Ingredients

• 200 g dark chocolate, finely chopped
• 100 ml fresh cream
• 1 tablespoon dried Hibiscus Flowers
• 15 g butter
• 2 tablespoons cocoa powder
• 1 tablespoon dried Hibiscus Flowers, finely ground, for finishing

How to prepare

1. Gently warm the fresh cream with 1 tablespoon of dried Hibiscus Flowers, without allowing it to boil.
2. Remove from the heat, cover and infuse for 10 minutes; strain out the petals.
3. Rewarm the infused cream if needed and pour over the chopped dark chocolate.
4. Leave for 1 minute, then stir slowly until smooth.
5. Add the butter and stir until glossy.
6. Refrigerate until firm enough to shape.
7. Roll into small truffles and finish with cocoa powder, finely ground culinary Hibiscus or both.

Kitchen notes

Use correctly identified food-grade Hibiscus Flowers (Hibiscus rosa-sinensis, as labelled on the ingredient product), never pesticide-treated ornamental blooms. Contains milk/dairy from fresh cream and butter; check the chocolate and cocoa packaging for additional allergens. Keep this fresh-cream confection refrigerated. The original preserved recipe does not establish a yield or validated storage period, and this is not a shelf-stable product. Consider individual botanical sensitivities. No therapeutic claims are made.