Chocolate Hibiscus Truffles | Čokoladni Tartufi Sa Cvijetom Hibiskusa

Chocolate Hibiscus Truffles

Chocolate Hibiscus Truffles | Čokoladni Tartufi Sa Cvijetom Hibiskusa
Chocolate Hibiscus Truffles | Čokoladni Tartufi Sa Cvijetom Hibiskusa

Makes about 40 truffles.

  • Prep time: 30min + chilling time
  • Cook time: 5min
  • Total time: 35min
  • Difficulty: Basic

The chocolate coating on these elegant-looking truffles is nice and crisp, and the interior is rich and creamy. The richness of dark chocolate is perfectly balanced by a slightly tangy and fruity hibiscus flavor.

For the Chocolate hibiscus truffles.


  • 260g bittersweet chocolate, finely chopped
  • 180ml heavy cream
  • 3 teaspoons dried hibiscus flowers
  • 1 tablespoon butter
  • 1 teaspoon Grand Marnier


Set aside the chopped chocolate in a heat-resistant bowl. Combine the cream and hibiscus flowers in a small saucepan with a heavy bottom. Bring the cream to a boil, then remove from the heat. Allow to steep for 30 minutes, covered with a lid. The cream should be a deep red color, with a strong hibiscus aroma. Bring the mixture back to a boil with the butter.

Pour Grand Marnier over chocolate pieces and set aside for a few minutes, until the chocolate is melted. Gently whisk together the cream and the chocolate until combined. The ganache should be thick and smooth. Refrigerate the bowl, covered with plastic wrap, for 2 hours, or until completely set.

Scoop out chocolate balls from the chilled ganache with a melon-baller or a teaspoon. Roll the balls quickly between your palms and place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes more, or until firm.

For the Chocolate Glaze.


  • 200g bittersweet chocolate, chopped finely
  • 4 tablespoons oil
  • dried hibiscus flowers, to garnish


Melt the chocolate and oil together over a double boiler (bain-marie). Remove from the heat, transfer to a small bowl, and set aside to cool for a few minutes. Dip the chocolate balls one at a time into the melted chocolate, allowing the excess chocolate to drip off. Place the truffles on a baking sheet lined with parchment paper and top with a dried hibiscus flower. Refrigerate until completely set. Refrigerate the truffles for at least 20 minutes before serving.


Also known as Čokoladni Tartufi Sa Cvijetom Hibiskusa.

New years, new beginnings, new decisions… Those changes, in our minds, represent a bright future full of opportunities. New beginnings instill hope, anticipation, and optimism in us. We require new beginnings and the happiness and fulfillment they may bring. Most of the time, they are simply bittersweet.

But there is one thing I have learned. If your life has a bittersweet aftertaste, pair it with some high-quality bittersweet chocolate. The majority of the time, it is the best thing you can do.

Thank you!