Rose truffles

The summer is fading away and the weather is getting a lot colder, especially noticeable in the mornings. I am unfortunately still sick and the cloudy weather laying like a thick mist over Uppsala makes me think of romantic afternoon teas with green tea, cream scones, rose flavored martinis and small chocolate puddings. Oh, I would love to have tea parties! Tight pencil skirts, ruffle blouses and hats with birdcage veils, but my boyfriend doesn’t really approve and I have no friends that would enjoy it anyway.

Since I have not blogged for over half a year, I have piled up some recipes, and I found one that would suit today’s (and possibly tomorrow’s) fantasies. They are fast and really easy. Enjoy these bad-boys with green rose tea (or why not champagne – YOLO!)
1

INGREDIENTS
1 cup heavy cream
300g dark chocolate (75-80%)
1 vanilla pod
1 TBSP wild rose liqueur or 1TBSP rose water

1/3 cup cocoa powder, for dusting the tuffles.

METHOD
Chop the dark chocolate into small pieces, roughly to 1/6″ cubes.  Cut the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Pour the cream into a large saucepan and att the vanilla scrapings plus the pod and let it simmer for about 5 minutes.  Strain the cream into a bowl and remove the vanilla pod. Add the rose liqueur or rose water and the dark chocolate to the hot cream mixture,  allowing the chocolate to melt. Stir gently until the chocolate is incorporated into the mixture.  Allow to cool slightly and then pour into a mold lined with cling film*.
Allow the truffles to set in the fridge: this will take 5-8h depending on your mold.     When set, remove your truffle from the mold and cut them into any shape you want with a heated** knife. Dust in cocoa powder.

* If you want to make balls instead of squares, lining a mold with cling film is not necessary, just scoop out some truffle with a teaspoon and roll into balls.
** Heat the knife in warm water and pat it dry, this will cut the truffle easier and neater.

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