I make these with rose water, as it is more commonly available to me. You can use rose oil if you have it, but since it is much more concentrated, be sure to start with just a few drops and add more to taste.
Yield: about 36 small truffles
- 1 cup fresh or frozen raspberries
- 5.25 oz (a generous 3/4 cup) bittersweet chocolate, finely chopped
- 3 tbsp heavy cream
- 1 tbsp light corn syrup
- 1 tbsp softened butter
- 1 tsp rose water, or 2-4 drops culinary grade rose oil
- 1 lb chocolate candy coating
- Small fondant petals for decorations (optional)
1. Begin by making a raspberry puree. If you are using fresh berries, you can just blend them in a food processor or blender, and strain the puree through a fine mesh strainer to remove any seeds. You will need 1/4 cup of strained raspberry puree for this recipe; reserve any extra for another use. If you are using frozen berries, place them in a small saucepan over medium heat until they are warm and release their juices, then blend and strain as above.
2. Place the chopped chocolate in a large bowl and set aside for now. In a small saucepan, combine 1/4 cup of raspberry puree, the heavy cream, and the corn syrup. Bring this to a boil over medium-high heat, stirring frequently.
3. Pour the hot cream over the chopped chocolate. Let the cream and chocolate sit together and soften for one minute, then gently whisk or stir them together. Once the chocolate is completely melted and smooth, add the room temperature butter and whisk until it's incorporated. Add the rose water or rose oil and stir until it's mixed in. Taste the ganache, and add additional rose water or rose oil until you get a flavor you're happy with. This is your ganache.
4. Press a layer of cling wrap on top of the ganache and refrigerate the ganache until it is firm enough to scoop, about 2 hours.
5. Once firm, use a small candy scoop or a spoon to roll the ganache into little balls. Dust your palms with cocoa powder, and roll the balls between your palms to get them perfectly round. Place the truffles on a foil-or waxed paper-covered baking sheet.
6. Melt the candy coating in the microwave. Using forks or dipping tools, dip a truffle completely in the coating, then tap the fork against the lip of the bowl to remove excess coating. Set the dipped truffle back on the baking sheet and, while the coating is still wet, top it with a miniature fondant petal, or other decoration. Repeat until all of the raspberry rose truffles have been dipped.
7. Raspberry Rose Truffles can be kept in an airtight container in the refrigerator for up to a week, although if the refrigerator is very humid, the fondant decorations may start to soften before then. For best taste and texture, bring them to room temperature before serving.Click Here to View All Valentine's Day Candy Recipes!