Chocolate and Roses Truffle Spoons
Chocolate and Roses Truffle Spoons – Give everyone you love a spoonful of YUM this Valentine’s 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.
More Valentine Treats:
Heritage Red Velvet Heart Cake ~ Sprinkle Bakes
Chocolate Hazelnut Cherry Tart ~ Hot Polka Dot
Dreamy Gluten Free Almond Chocolate Pie ~ Namely Marly
Chocolate and Roses Truffle Spoons
For the White Chocolate and Rose Ganache:
- Place the chopped white chocolate in a bowl. Scald the cream. Once it is very hot pour it over the white chocolate and let it sit for 5-10 minutes. Stir until smooth.
- Add the food coloring, rose water and salt. Mix well, then place in the fridge to cool.
- Once cool, scoop the ganache into an electric mixing bowl and whip until light and fluffy. (The ganache will have a strong rose flavor. Don't worry—the dark chocolate will mellow it out.)
- Place the ganache in a piping bag with a large tip. (You could use a plastic bag with the corner cut off.) Pipe the ganache smoothly onto the spoons. Freeze.
- Once the ganache filled spoons are frozen, place 8 ounces of the dark chocolate in a double-boiler over medium-low heat. Stir as it melts. Once completely melted, remove from heat and add the remaining chocolate. Stir until smooth.
- Dip the spoons into the dark chocolate. Wave the spoon a little to remove extra chocolate, then lay on wax paper to dry. DON'T TAP! You don't want to create thin spots in the chocolate.
- Gently place dried rose petals on each spoon before the chocolate dries, don't press down.
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