Chocolate and Roses Truffle Spoons – Give everyone you love a spoonful of YUM this Valentines Day with this Easy Truffle Recipe.
I know… truffles look complicated to make. Honestly, they don’t have to be. The most difficult part of truffle making is the dipping process, so let’s remedy that issue with Truffle SPOONS!
The standard easy truffle recipe I use for holidays involves whipping chocolate ganache until light and fluffy, piping the whipped ganache into little mounds, then freezing it.
Once the ganache balls are frozen, I place them on the end of a wooden skewer and dip them in tempered molten chocolate. Making sure they have a thick, even, airtight coating to protect the ganache is extremely important, so removing the skewer takes a little practice.
Making Chocolate and Roses Truffle Spoons is really not that difficult. Yet using spoons as a platform for the ganache, not only makes them easier to dip, it turns them into truffle spoon pops, a delightful bite-size gift to pass around to friends.
Normally, I am not a huge fan of rose flavored things. The only other recipe I’ve posted with rose water is Old Fashion Blueberry Pudding. Yet the combination of creamy white chocolate ganache laced with aromatic rose water, then coated in rich dark chocolate is TO-DIE-FOR. My hubby, who HATES rose water, was all over these truffle spoons.
Chocolate and Roses Truffle Spoons offer a unique, yet appropriate, flavor profile for Valentines Day.
Forget cards this year; go with Chocolate and Roses Truffle Spoons using the easy truffle recipe below. You can thank me later. *wink*
COOK’S NOTES: Now that the dipping is no longer an issue, tempering the dark chocolate is the only thing that needs real focused attention. Tempering is the process of melting chocoalte, bringing the temperature up and back down, so that as it hardens the chocolate is firm and glossy, not cloudy or dimpled. The unofficial simple method of tempering (no thermometers and marble slabs) is to place the chocolate in a double-boiler over medium-low heat. Stir until the chocolate is JUST melted, then stir in a little more chocolate to bring the temperature down. I usually take the double-boiler off the stove but leave the bowl over the hot water to keep warm. *If the tempering concerns you, buy dark chocolate flavored candy coating and microwave to melt.
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