Rose Truffles


200 grams dark chocolate (I used organic chocolate with 80% cocoa)
creme frâiche


In a double boiler, carefully melt the chocolate. Make sure the pot does not to get too warm. Once the chocolate has melted, stir in vanilla sugar, salt and rose syrup to taste. Be careful to not add too much. Stir constantly. You will notice that once you added the syrup the chocolate mixture will become thicker. Once you obtained the taste you like, add one tablespoon of creme frâiche after another, stirring after each addition. The mixture should start getting thicker and thicker. Once it sticks to your spatula similar to a cookie dough would, you are done. Remove the mixture from the double boiler and place into a bowl to let cool completely. This will guarantee that you are able to roll the truffles later on. You


1 servings


Sunday, January 2, 2011 - 12:34pm


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