Authentic Peony Petals 20 g ingredient photograph — not an image of finished truffles.

Ingredients

• 200 g dark chocolate
• 100 ml fresh cream
• 1 teaspoon butter
• 1 tablespoon dried Peony Petals, finely crushed
• Cocoa powder, for finishing

How to prepare

1. Finely chop the dark chocolate and place it in a heatproof bowl.
2. Warm the cream gently until just steaming, then pour over the chopped chocolate.
3. Let stand for 1 minute, then stir until smooth.
4. Stir through the butter and a little of the finely crushed culinary dried Peony Petals.
5. Chill the mixture until firm enough to shape, then roll into small truffles.
6. Finish with cocoa powder and a very light scattering of the remaining crushed Peony Petals.

Kitchen notes

Contains milk/dairy; check the dark chocolate packaging for soy, nuts and other allergens. Use properly identified dried Peony Petals intended for food preparations, not pesticide-treated ornamental flowers. These are fresh-cream chocolate truffles; keep refrigerated and avoid leaving them at room temperature for extended periods. The original recipe does not specify a tested yield or shelf life. No health claims are made.