Category: Truffles, bonbons and candies
Preparation time: 1 h 40 min
Makes 12 truffles.
INGREDIENTS:
115 g of chocolate cake, blitzed into crumbs
150 g of dark chocolate, divided into two 75 g, and melted
1 tsp rose water, be careful not to add to much as it is very strong
Rose petals, crystallized
Assembly:
First process the cake crumbs. They must be very fine, almost like sand.
Add half of the melted chocolate and the rose water to the cake crumbs and mix well until you have a ball that can be shaped.
Leave to chill and firm up for at least 1 hour.
When you are ready to make the truffles, take a walnut size amount of the truffle mixture and roll it into a ball, then dip it in the other half of melted chocolate to cover them, continue until all the mixture is used up.
Sprinkle some of the crystallized rose petals over the top of the truffles.
Store them in an airtight container (in the fridge) until needed. They can also be frozen.
Defrost 6 hours before serving.
I find truffles made with cake crumbs much lighter than the usual 100% chocolate ones. Yet they are still rich and indulgent and certainly hit the chocolate spot for any chocolate lover, which is exactly what you want on a romantic day!
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