For those chocoholics out there we have simple chocolate truffle recipe on Day 3 of my christmas countdown. This recipe is really easy and you can make the truffles any flavour you like. Just exchange the rose water for a liqueur such as Amaretto, Brandy, Cointreau or what ever takes your fancy. Then you can change the rose petals for a suitable topping, for example candied orange to go with Cointreau.

Enjoy!

CHOCOLATE ROSE TRUFFLES

INGREDIENTS
White Chocolate Truffles
90 ml single (pouring) cream
300 g white chocolate, finely chopped
2 tsp rose water
100 g dark chocolate, finely chopped
1 tsp vegetable oil
edible dried rose petals

Dark Chocolate Truffles
90 ml single (pouring) cream
300 g dark chocolate, finely chopped
2 tsp rose water
100 g white chocolate, finely chopped
1 tsp vegetable oil
edible dried rose petals

METHOD
White Chocolate Truffles
Place the cream in a small saucepan over high heat and just bring to the boil. Place the white chocolate in a medium heatproof bowl and top with the hot cream. Place the bowl over a saucepan of simmering water, and stir with a metal spoon until melted and smooth.

Add the rose water and stir to combine. Allow to stand at room temperature for 10 mins, then refrigerate for 2 – 3 hours or until just firm.

Roll teaspoonfuls of the white chocolate mixture into balls and place on a large baking tray lined with baking paper. Refrigerate for 30 mins or until set.

Place the dark chocolate and oil in a medium heatproof bowl over a saucepan of simmering water, and stir with a metal spoon until melted and smooth.

Insert a toothpick into the top of each truffle, and dip in to the melted dark chocolate, covering the whole truffle. Allow excess dark chocolate to drip off, and place the truffles on a sheet of baking paper. Gently remove the toothpick and top with a few dried rose petals. Refrigerate for 30 mins or until set. Serve in foil cups.

Makes 24 truffles

For the Dark Chocolate Truffles repeat the above steps with the white and dark chocolate reversed.