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White chocolate and rosewater truffles
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Prep Time:
285 minutes
Cook Time:
10 minutes
Total Time:
295 minutes
Indulgent White Chocolate Rosewater Truffles for a delightful treat or gift.
Ingredients:
  • 40.40 gm thickened cream
  • 2 x 180g blocks white chocolate, chopped
  • 2 tsp rosewater essence
  • 3 tsp dried edible rose petals
Instructions:
  • In a microwave-safe bowl, mix cream and half of the chocolate. Microwave on MEDIUM (50%) power for 2 to 3 minutes, stirring every minute with a metal spoon until the mixture is melted and smooth. Add the essence and stir well. Cover and chill in the refrigerator for 3 to 4 hours until firm.
  • Prepare a lined tray with baking paper. Shape the mixture into 16 balls using 2 level teaspoons each. Arrange the balls on the tray. Freeze them until firm.
  • Put the rest of the chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon until it's melted and smooth. Let it sit for 1 minute.
  • Individually dip each truffle in melted chocolate, using a fork to lift and let excess chocolate drip off. Place on a tray, add rose petals on top, refrigerate until set for 20 minutes, then serve.

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