Among our christmas presents this year one of us received a Sous Chef Rose-Infused Chocolate Truffles kit. (Our family obviously knows our love for chocolate too well!) The kit comes beautifully presented with everything you need in separate little pouches. There is also a link to the recipe here.
We loved how pretty all the rose petals looked in the cream, it was a bit of a shame they disappeared so quickly.
After making the rose-infused ganache, this was chilled in the fridge to thicken while we made the rose sugar, by grinding rose petals with caster sugar.
This was probably the best bit for us, as it created this gorgeous pink, rose-scented sugar which would be brilliant dusted on cupcakes or even on a fruit salad.
After the (very messy business) of rolling the ganache into balls, (the melon baller didn't prove much help at this stage) we were left with 30 very pretty pink truffles.
Although a fun project, next time we would tweak the recipe. We felt the rose flavour didn't really come across that well, so next time we would infuse the cream for longer, or even add some rose water.
Definitely great fun and a good kit for first-time truffle makers like ourselves!
Now that we've covered truffle basics we move on to trickier ones. We're thinking salted caramel truffles next...
love,
Fiona, Samara and Anna xxx
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