Romantic Rose Truffles
Ah, romantic rose truffles! They're not just delectable morsels but tiny chocolate ambassadors of joy, perfect for infusing any occasion with a touch of romance & frolic and fare.
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Equipment
- A small sauce pan to make your rose cream
- A dish for your ganache
- A small bowl for cocoa powder to assist in rolling your truffles
- A heavy-duty cookie scoop, preferably a small one, so you have bite-size truffles.
- Medium mixing bowl
- Parchment paper for easy cleanup
Ingredients
- 4 cups melting chocolate ½ for truffles ½ for coating
- ½ cup heavy cream
- 5 teaspoons organic rose petals
- Raw cocoa powder for assistance rolling
- 1 tablespoon vanilla extract
Instructions
Truffles
- Make a rose cream by adding your organic rose petals to your cream, turn heat on low. Add vanilla extract.
- Watch and mix consistently, stirring regularly, making sure not to overheat. Look for small bubbles, that's when you turn off your heat and let rose steep for several minutes. Set aside.
- Place your two cups of chocolate in a medium microwave safe bowl. Melt chocolate mixture in the microwave in 15 - 30 second increments, stirring after each, until chocolate is melted and smooth. Be sure to check every few seconds to ensure chocolate doesn't burn.
- Strain rose cream into bowl with chocolate pieces, adding cream to the chocolate only, and discarding the lavender buds. Mix well and pour into a clean dish and refrigerate for several hours, until it's set.
- Use a small cookie scoop to scoop out even truffles. Coat your hands in raw cocoa and roll them into even balls. Return to refrigerator while you start next steps.
- Set down some parchment paper or cooling rack on a clean surface.
Coating
- Melt chocolate mixture in the microwave in 15 - 30 second increments, stirring after each, until chocolate is melted and smooth. Be sure to check every few seconds to ensure chocolate doesn't burn.
- Place a single truffle on a fork, and dip into melted chocolate. Let extra chocolate drip through the fork slots and carefully move dipped truffle onto your slice of parchment paper or cooling rack. I like to use a cooling rack because it allows extra chocolate to drip off.
- Allow to set at room temperature.
Notes
- It is ideal to use quality chocolate meant for melting, like chocolate melts or chocolate chips in this recipe.
- You will need a little cocoa powder on your fingers and truffles to roll them nicely.
- Make sure you're using organic / food-grade roses for consumption.
- If you're melted chocolate is cooling too much while you're dipping truffles and becoming too thick, add a tiny bit of the vegetable or coconut oil and. pop back into the microwave for 10-15 seconds. Coconut oil will change the taste of the truffle.
How to store them:
Store these truffles in an airtight container in the refrigerator for up to 3 weeks.How to freeze these truffles:
Line the truffles on a baking sheet so they are not touching and freeze in the freezer for one hour or until they are hard; this will prevent them from sticking together. Transfer to a freezer-safe airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.Nutrition
Serving: 1g | Calories: 92kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Monounsaturated Fat: 1g | Vitamin A: 125IU | Calcium: 6mg
Servings: 14 truffles
Calories: 92kcal