It is that special time of the year again – 214, a special date that celebrate all lovers, and a good time to memorize all the sweet little things each couple did together. And like any year, Valentine’s day requires “CLRM”— Chocolate, Love, Roses & a Memorable Meal Having said that, I’ve decided to share with you my recipe of chocolate truffles. It is quite different to the ones that you bought outside, where all you eat is just chocolate over chocolate. This time, I’ll teach you how to make nice rose flavored chocolate. I hope it will be one of your choices when you think for what to get for your special loved ones <3 <3 <3 So, today I’ll share with you the this quick yummy treat. More options to come in the next posts!
You’ll need (makes about 20 pieces):
- 230 grams good-quality white chocolate, broken into small pieces
- 30ml thickened cream
- 30 ml milk
- 1 tablespoon Rose food flavouring
- Dried Cranberry, diced into really small pieces
- Cocoa powder, sifted, to roll
- Shredded coconut, to roll
- 1-2 drops Pink food coloring (optional)
- Place chocolate in a large mixing bowl.
- Place cream and milk in a saucepan and bring to the boil, then immediately pour over chocolate. Do not mix straight away.
- Let the cream cool down until chocolate becomes soft. Mix until chocolate has melted. This is the inner part of your truffles (ganache). Add cranberries and rose flavored essence and mix until combined. If you like, add pink food coloring so you have a pink ganache – adjust to suit the exact pink you want. Place in the freezer for approximately 15 minutes until it hardens a little. Ensure the mixture is completely cool and set.
- Meanwhile, ensure your hands (especially the palms are cool). Dust your hand with cocoa.
- Quickly use a teaspoon to spoon out bite-sized pieces and roll mixture into balls. Dip into cocoa or coconut to cover all surfaces.
- Place in an airtight container in the fridge, until ready to serve.
- A trick to cool your palms: place them on a ice tray or ice pack before each ball. Ensure you dry with a towel – do not let water touches the chocolate mixture.
- White chocolate can be replaced with milk chocolate, however that will lose the pink ganache effect.
- Dried cranberries can be replaced with fine pistachios.
- Place truffles in little muffin paper pans and into a nice box for your valentine’s gifts.