What you’ll need;
250g good quality dark chocolate
150ml double cream
1 tbsp of butter
1 tsp of rose water
A couple of handful of rose petals (a handful is just a few grams)
1 tbsp caster sugar
Food colouring powder – I used Rose pink.
To make the truffles;
Break the chocolate into small pieces into a bowl and add the butter.
Add the cream to a saucepan with a handful of the rose petals to infuse.
Once the cream has reached a boil, you’ll need to sive it to remove the rose petals.
Pour the sieved cream onto the chocolate and stir until the chocolate has all melted. Add in the rose water and stir until it’s all smooth. (I didn’t stir fast enough so had to ban marie the mixture a bit to mix it fully.)
Place the bowl in the fridge to cool the mixture to a thicker texture.
Once you can handle the mixture, scoop out the chocolate (I used a teaspoon) and roll with your hands into truffle sized balls. (you might need to keep cooliong your hands down with cold water whilst you do this)
Put the truffle balls on a plate or tray and pop back in the fridge.
To make the coating;
Whilst the truffles are in the fridge, take your icing sugar and mix with the colouring powder in a bowl. If you are feeling really fancy, you could grind up some more of the rose petals in a pestal and mortar and add to the sugar mixture.
Coat the truffles in the coloured sugar and serve with some more of the rose petals.
Makes 25-30 truffles