Rose Petal Truffles
Another wonderful day here in Mersin, Turkey.
I had so much fun with the preparation of these rose petal truffles. This morning I went for a nice walk along the beach and this is where I got the idea to do something with rose petals, maybe because I saw all the roses in bloom everywhere? Then I remembered that I wanted to use the red beet juice I preserved the other day after making the red beet hummus. Alright, I thought what about pink chocolate to coat rose petal truffles? ... and so, I went on to the store to get a few more ingredients and then back home to the compound by the sea. We have a wonderful garden here full of all kind of flowers and of course lots of roses. YAY! So I walked up to one of the guards and asked if I could get some, Someone later delivered me a bag full of pretty pink rose petals. Way more than I needed, already thinking of other things to do with them, perhaps a nice jam.
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| Rose Petal Chocolate Truffles |
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| Rose Petal Chocolate Truffles |
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| Pink Rose - Stands for love, gratitude and appreciation |
Pink roses here in our garden. Aren't they pretty?
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| Rose Petals |
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| Rose Petals |
So, while waiting for the petals I prepared the pink chocolate.
Directions
Melt 1/2 cup white chocolate au bain marie (double boiler), Add about 1 tablespoon of the red beet juice (add as much as you want the color to be bright) Mix well, then added the mixture to a parchment coated bowl and put it in the fridge for it to harden. Make sure it is hard enough before you grated it.
I had to put mine back in the fridge after grating because it is so hot here today
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| Pink Chocolate - Grated To Coat The Truffles |
Ingredients
1 cup rose petals (I used pink ones but you could as well use red or white ones)
1 1/2 cup white chocolate
1/4 cup whipped cream
1/4 cup butter
1/5 cup breadcrumbs
1 teaspoon rosewater
1/2 cup pink grated chocolate to coat the truffles (see instructions above)
Instructions
Cover a baking sheet with parchment paper.
Break the chocolate into piece and place them in a bowl.
Add butter and cream into a pan with thick bottom. On low heat, bring to the boil while stirring the mixture. Add the well washed and drained rose petals. leave mixture in the pan for another 5 minutes. Pour over the chocolate pieces. Mix till the chocolate is melted. Mix in rosewater and breadcrumbs. Place the bowl for 30 minutes in the fridge or till the mixtures is stiff. Roll little balls, taking each time 1 teaspoon of the mixture. Roll them through the grated chocolate. Place them on the baking sheet and place them in the fridge for another 30 minutes.
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| Preparing the Rose Petals in Whipped Cream and Butter |
But he who dares not grasp the thorn
Should never crave the rose.”
~ Anne Brontë
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| Rose Petal Chocolate Truffles |
It is the time you have wasted for your rose that makes your rose so important.
~Antoine de Saint-Exupéry, The Little Prince
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| Rose Petal Chocolate Truffles |
I believe they are perfect for gifting.
Enjoy!
x
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