Rose-Kissed Chocolate Truffles
from Sticky, Gooey, Creamy, Chewy
Ingredients:
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8 oz good quality bitterweet chocolate, chopped and divided
3 tbsp unsalted butter
1 cup heavy cream
1 tbsp light corn syrup
2 tbsp rose flower water
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For the coating:
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8 oz bittersweet chocolate, chopped into small pieces
2 cups unsweetened cocoa powder, sifted
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Method:
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Place the chocolate and butter in a heatproof bowl and set aside.
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Combine cream and corn syrup in a small sauce pan over medium heat. Heat until it comes to a full boil. Remove from heat and immediately pour over hot chocolate and butter. Let is sit for 1 minute. With a rubber spatula, gently stir in small circular motions until chocolate mixture is fully melted, aboput 2 minutes. Add the rose flower water and stir to combine.
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Allow the ganache to cool at room temperature until firm, at least 4 hours. You could also put it in the refrigerator for about 2 hours. (This worked for me.)
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Once firm, form the ganache into small 1-inch balls. The easiest way to do this is to use a melon baller or small ice cream scoop. You may have to roll them a bit with your hands. It will be very messy. If the balls get too soft, put them back in the fridge for a while, until they firm up again.
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To coat the truffles:
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Line a baking sheet with parchment paper.
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Place chocolate in a heatproof bowl and microwave for 1 minute. Wait a few seconds and stir. If it isn't completely melted, microwave it again for 10 seconds. Repeat until the chocolate is all melted. Yard's recipe says to melt the chocolate in a bouble boiler, but I have always had good results by using the microwave. Just be careful not to overdo it. Put the cocoa powder into a small bowl.
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Drop each ganache ball into the melted chocolate, one at a time, and roll until fully coated. I used a toothpick for this. Tap off the excess and toss into the cocoa powder to coat. Transfer each truffle to the baking sheet to harden. I put my ganache balls in the freezer for about 30 minutes before I coated them to discourage melting. This seemed to help.
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Makes about 2 dozen 1-inch truffles.