Elegant white chocolate rose water truffles
- 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.
Keywords: rose, truffles, rose water, Valentine's Day