Rose Truffles
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Makes about 20
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Ready in 30 mins, including overnight cooling
Ingredient
·
1 tbsp dried rose petals
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70g caster sugar
70g caster sugar
·
350g dark chocolate (64 per cent cocoa solids), finely chopped 2-3 drops
rose oil, organic and food safe (optional) crystallised rose petals
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You’ll also need: 18cm square baking tin; chocolate tempering
thermometer; 2cm round cutter
Chocolate
tempering thermometer
Recipe
1.
Start by making the rose-infused syrup. Place the rose petals in a
saucepan with the sugar and 125ml water and heat gently to dissolve the sugar.
Bring to the boil, simmer for one minute and then pour the syrup and petals
into a bowl and leave to cool. Cover and leave overnight.
2.
Line the baking tin with cling-film. Place 200g of the chocolate in a
mixing bowl. Strain the syrup into a saucepan (discarding the petals) and add
the rose oil, if using. Gently heat the syrup until just boiling, then pour
over the chocolate. Leave undisturbed for two minutes, then stir until silky
smooth. Pour the ganache into the prepared tin, spread level with an offset
palette knife and leave until cold before covering and chilling until firm.
3.
Temper the chocolate according to the instructions in the Cook’s Tip.
Turn the ganache out of the tin and on to a board covered in baking parchment.
Using the cutter, stamp out round truffles from the ganache block. Any offcuts
can be rolled into balls in your (clean) hands.
4.
Taking one truffle at a time, place it on the tines of a dipping or
dinner fork and submerge into the tempered chocolate. Lift the truffle from the
chocolate, tap the tines of the fork on the side of the bowl and allow the
excess chocolate to drip back into the bowl. Carefully slide the truffle off
the fork and on to a clean sheet of parchment. Top with a piece of crystallised
rose and repeat with the remaining truffles. Leave the truffles to set firm
before packaging. To store, in a cool place for one week between sheets of
baking parchment in an airtight box.
·
Per serving: 109 cals, 5.8g fat
Rose Truffles
Cook’s Tip
To temper chocolate, tip 100g of the remaining chocolate
into a heatproof bowl and place over a pan of barely simmering water, making
sure the bottom of the bowl doesn’t touch the water. Pop the tempering
thermometer into the chocolate. Melt the chocolate, stirring until it is smooth
and the chocolate reaches a temperature of 50C/120F. Remove the bowl from
the pan, add the remaining 50g chocolate and stir to combine. Leave to cool to
a temperature of 27C/80F, stirring frequently to speed up the cooling process.
Return the bowl to the pan of hot water and reheat the chocolate to 31C/88F.
Please note these temperatures are for dark chocolate only.
