Rose Kissed Chocolate Truffles

By Texaschef11

Ingredients

• 8 ounces good quality bittersweet or semisweet chocolate, 62% cacao or higher
• 3 tablespoons unsalted butter
• 1 cup heavy cream
• 1 tablespoons light corn syrup
• 2 tablespoons rose flower water
• 8 oz bittersweet chocolate, for coating, chopped into small pieces

Preparation

Step 1

1. Chop chocolate into small chunks and put in a heatproof bowl. Add butter and set aside

2. Combine cream and corn syrup in a small saucepan over medium heat. Heat until it comes to a full boil. Remove from heat and immediately pour over chocolate and butter. Let it sit for 1 minute. With a rubber spatula, gently stir in small circular motions until chocolate mixture is fully melted, about 2 minutes. Add the rose flower water and stir to combine.

3. Allow the ganache to cool at room temperature until firm, at least 4 hours, or in the refrigerator, uncovered, for about 2 hours.

4. Once firm, form the ganache into small 1-inch balls. The easiest way to do this is to use a melon baller or small ice cream scoop. Roll in your hands quickly to avoid melting and place on a baking sheet lined with wax paper. It will be messy. Place baking sheet in the refrigerator, uncovered, for several hours or overnight to firm up.

5. Place bittersweet chocolate chunks in a heatproof bowl and microwave for 30 seconds. Wait a few seconds and stir. If chocolate is not completely melted, continue to microwave at 15-20 second intervals until fully melted. Be careful not to overdo it. Chocolate burns and seizes easily.

6. Carefully drop each truffle into the melted bittersweet chocolate, one at a time, and roll until fully coated. Using a toothpick or fork, remove each truffle from the chocolate and lay on a baking sheet lined with wax paper to harden. You can also roll coated truffles in ground nuts, sprinkles or cocoa powder before they harden.

Enjoy!