- Preparation time:
- 20 mins plus overnight chilling time
- Cooking time:
- about 40-50 serves
- 250g dark chocolate, finely chopped
- 200g milk chocolate, finely chopped
- 175ml cream
- 2 tsp rosewater
- 50g butter, at room temperature
- 100g rose Turkish delight, very finely diced
- Put chocolate in a food processor and pulse for 30 seconds.
- Put cream in a small saucepan over a low to medium heat. Bring to a simmer, then immediately remove from heat. Stir in rosewater.
- Add hot rose cream to food processor. Process until chocolate is smooth. Add butter and pulse until smooth. Do not over mix. Pour mixture into a large jug.
- Put rose-shaped chocolate moulds on an oven tray or in base of a large plastic container. Pour ganache into moulds, taking care not to overfill. Using a skewer or toothpick, poke 1 piece of Turkish delight into each. Cover with plastic wrap and refrigerate overnight.
- Put chocolates in freezer for at least 1 hour to ensure easy removal from moulds. Turn chocolates out of moulds. Serve immediately or keep refrigerated until ready to serve.
- You can also use this recipe to make truffles. After making the chocolate ganache, refrigerate it until set. Use a teaspoon to spoon out bite-sized pieces. Dust your hands with a little icing sugar to prevent the ganache from sticking, then roll mixture into balls in the palm of your hands. Roll in cocoa powder and serve.
Buy small rose-shaped chocolate moulds from specialty kitchenware stores. Or, use tiny foil patty pans, available from cake-decorating shops and discount retailers.