Since its February we at Honey, You Baked! have gone all loveydovey. Gooey in the middle, dripping with sugar and all things mushy. Its an all out Love Fest!!
Today I am making Rosewater Truffles. Super simple and scrumptious – these little babies are perfect for a special Valentines treat – or indeed anytime. You can find Rosewater at any good Deli or Middle Eastern Store.
YOU WILL NEED
250g White Chocolate
1/3 cup Heavy Cream
2 Teasp. Rosewater
Combine the chocolate and cream in a saucepan or double boiler and gently melt on a low heat until they are smooth and totally combined;
Take off the heat and leave at room temperature, stirring occasionally until it is thick and a good spreadable consistency;
Add your Rosewater and stir through until well combined. Have a little taste. Feel free to add more Rosewater to you liking. You can also add food colouring at this point if you so desire. Pop into the fridge for approx 10 mins to firm up;
Once mixture is firm and mouldable, take a scoop of ganache and shape it quickly. Lay it on a tray lined with baking paper. If you wish to decorate your truffles this is the time to do so. (I used coloured sugar);
Place the tray back into the fridge to await serving (the longer the better)