White Chocolate & Rosewater Truffles
White Chocolate & Rosewater Truffles
Ingredients
Ingredients
- 2 tbsp thickened cream
- 2 x 180g blocks white chocolate, chopped
- 2 tsp rosewater essence
- 3 tsp dried edible rose petals
Instructions
- 1
Combine cream and 1/2 the chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stir in essence. Cover. Refrigerate for 3 to 4 hours or until firm.
- 2
Line a tray with baking paper. Roll 2 level teaspoons of mixture into 16 balls. Place on prepared tray. Freeze until firm.
- 3
Place remaining chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stand for 1 minute.
- 4
Working 1 at a time, dip each truffle into melted chocolate to coat. Using a fork, lift truffle out, allowing excess chocolate to drain. Return to tray. Top with rose petals. Refrigerate for 20 minutes or until set. Serve.
20 min