http://www.souschef.co.uk/bureau-of-taste/recipes/recipe-rose-infused-chocolate-truffles/
Ingredients -Makes 25-30 truffles
250g dark chocolate with 54% cocoa solids
150ml double cream
3 handfuls of rose petals (a handful is just a few grams)
1 tbsp caster sugar
Special equipment
Pestle and mortar
Melon scoop
Heat the double cream with two handfuls of rose petals to infuse.
Weigh the chocolate in a medium bowl.
When the cream reaches the boil pour through a sieve onto the chocolate and stir until all the chocolate has melted.
Refrigerate until set.
Meanwhile, in a pestle and mortar grind one handful of rose petals with one tablespoon of caster sugar to a fine, dusky pink powder. Initially it’ll feel like nothing is happening, but keep at it – the petals will suddenly transform.
When the chocolate mixture is firm, use a melon baller to scoop out truffle sized chocolates. If necessary roll between your hands to get the right shape.
Finally roll the truffles in the pink powder to coat.
Ingredients -Makes 25-30 truffles
250g dark chocolate with 54% cocoa solids
150ml double cream
3 handfuls of rose petals (a handful is just a few grams)
1 tbsp caster sugar
Special equipment
Pestle and mortar
Melon scoop
Heat the double cream with two handfuls of rose petals to infuse.
Weigh the chocolate in a medium bowl.
When the cream reaches the boil pour through a sieve onto the chocolate and stir until all the chocolate has melted.
Refrigerate until set.
Meanwhile, in a pestle and mortar grind one handful of rose petals with one tablespoon of caster sugar to a fine, dusky pink powder. Initially it’ll feel like nothing is happening, but keep at it – the petals will suddenly transform.
When the chocolate mixture is firm, use a melon baller to scoop out truffle sized chocolates. If necessary roll between your hands to get the right shape.
Finally roll the truffles in the pink powder to coat.
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