These truffles are delicate in both look and taste. A slight hint of rose flavor, which is by no means overpowering, makes these truffles oh so elegant.
After receiving a bouquet of roses for my birthday and finding a bottle of rose water at the grocery store a few days ago, I became inspired to create a recipe for rose truffles. In truth, roses are not my favorite flower. I find them so cliché. Luckily my husband knows this and never gifts me roses. But most people don’t know of my favorite flowers so I usually end up with a bunch. This was a good thing though because it caused me to end up making these:
This is my second recipe where I use hollow capsules. You can find them at a baking supply stores or on amazon. Admitted, they were a bit pricey. Yet when doing a baking marathon up till Christmas it was definitely worth it. Overall I managed 12 different types of cookies and truffles (spread out over 3 weeks). Now I’m looking forward to a break from cookies for a while… and by break I mean like a week or so 😉
This recipe, when broken down, is really not complicated. Here are the two important parts:
Closing them up before dipping them into the melted chocolate:
After dipping a truffle, let it sit for about 30 seconds before sprinkling it with pink sanding sugar. If you sprinkle them when the chocolate is still melted, the sugar will dissolve and not be visible, if you however wait too long and the chocolate hardens completely, the sugar won’t stay on the truffles. Don’t worry, you’ll soon get a hand for when to sprinkle them.
Keep these things in mind and the rest is simple.
- 300g white couverture
- 150ml heavy cream
- 3 teaspoons rose water
- 34 white chocolate capsules
- 250g rosé or pink colored candy melts
- pink sanding sugar
- Chop the couverture in small pieces and place into a heat proof bowl.
- In a small saucepan, bring the heavy cream to a boil, stirring constantly. Remove from heat and stir in the rose water.
- Pour the mixture over the chopped couverture and stir until they have melted completely. Let it cool for about 4h in the fridge.
- Whip the mixture for about 2-3min until fluffy with a handmixer.
- Fill into a piping bag fitted with a Wilton 4 round tip. Push the content downwards to prevent it from dripping out on the top.
- Pip the mixture into your capsules and let them set in a cool place.
- While they set melt your candy melts. I do this with an electric chocolate melter as it results in perfect, smooth melted candy melts every time. If you do not have one, carefully melt the candy melts in the microwave.
- Close the opening of the capsules with a dab of melted chocolate. I found this to be done easiest with a teaspoon. Make sure you seal the opening thoroughly. Let it cool.
- Dip your pralines into the melted chocolate with a fork. Do this quickly- don't leave the truffles in the chocolate for too long. Tap the fork against the rim of the pot to get rid of excess chocolate before stetting them on a baking tray covered with parchment paper.
- Sprinkle them with pink sanding sugar and let them cool completely until firm.
- Store these truffles in an airtight container in the fridge for up to 3 weeks.