vrijdag 22 november 2013

Rose truffles (Kopie)


3/4 heavy cream
1 tbsp butter
7oz 70% dark chocolate,
finely chopped
1/3 cup dried roses (see note)
cocoa powder for dusting
1 tsp rose water

Place the chocolate and butter in a mixing bowl. Combine the cream and roses and bring to a gentle boil. Remove from the heat and let the roses infuse with the cream for 5 minutes. Return the cream to stove and heat it until just starts to simmer. Strain the cream over the chocolate and let it stand for 10 minutes allowing the chocolate to melt. Add the rose water and gently stir until smooth. Pour the mixture into an 6-inch glass baking dish and set aside to cool at room temperature. Cover and refrigerate for 1 hour or until set. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 15 minutes. Shape truffles and roll them into the cocoa powder to coat.

Note: If you don't have dried roses you can just add an extra tsp of rose water although I think the combination of the 2 are nice.


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