220g white chocolate
1/3 cup cream
Handful of cranberries (or hibiscus flowers, if available to you)
Place white chocolate in a food processor and process until you have tiny pieces of chocolate or cut up into small pieces with a knife.
Place the cream in a saucepan on a medium heat. Remove from heat as soon as you see it start to boil. Pour over chocolate in a bowl, stirring until smooth and glossy.
Mix in your cranberries and cover with plastic wrap or pour into airtight container and refrigerate overnight.
Using a melon baller or teaspoon, create truffle balls and make them round by rolling in the palm of your hand.
Keep them in an airtight container in the fridge or share them around for immediate gratification.
Makes around 25
By Skye Craig & Lyndel Miller within 'Wild Sugar Desserts'