Rose Truffles Recipes

Steps:

• In a food processor or blender, purée raspberries with sugar. Push mixture through a fine mesh sieve; discard solids. Stir rose syrup into raspberry purée and set aside.
• Place 12 ounces chocolate in a heatproof bowl. In a saucepan, bring cream to a simmer. Pour cream over chocolate and let rest 3 minutes. Starting in center, whisk together chocolate and cream. Continue to whisk until mixture turns dark and shiny and has consistency of mayonnaise. Cool until slightly warm.
• Whisk butter into chocolate mixture until melted, then stir in raspberry mixture. Refrigerate until mixture is as thick as icing, 30 minutes to an hour.
• Transfer mixture to a pastry bag with a large plain tip or to a resealable plastic bag with a corner cut off. Line a baking sheet with parchment or waxed paper and squeeze 1 1/4-inch chocolate drops (a bit larger than a Hershey's Kiss) onto paper. Refrigerate drops until firm, about 1 hour.
• Using your hands, roll chocolate drops into balls, then return them to baking sheet and refrigerate for another 15 minutes, until their surfaces are matte.
• Meanwhile, to make the coating, set aside 1/4 of the remaining chocolate. Place the rest of the chopped chocolate in a microwave-proof bowl. Microwave on high for 3 minutes, stopping every 15 seconds to stir. Chocolate should feel very warm to the touch (115 to 120 degrees). Add reserved chopped chocolate to bowl; stir until mixture is melted and smooth and chocolate has cooled to 82 degrees. Return chocolate to microwave on high for another 5 seconds. Stir again.
• Line another baking sheet with waxed or parchment paper. Use a fork to lower chocolate balls one by one into chocolate coating. Turn each one to coat, drain off excess, and place balls on parchment paper. If the melted chocolate cools too much and thickens, return it to microwave for 3 to 5 seconds, and stir well.
• Let truffles rest for at least 20 minutes. If desired, roll truffles in cocoa powder before serving. Store in airtight containers in refrigerator for up to 2 weeks. Bring to room temperature before removing lid.

Steps:

• First, A BRIEF NOTE, if you have not worked with tempered chocolate before: It is very temperature-sensitive (do not go above 100F, use a candy thermometer if you have one). It requires lots of patience. If you try to rush the melting, you will probably ruin your chocolate. It requires CLEAN and DRY utensils and pots (cold liquids/water will ruin your temper as well). It works best in bigger batches (you can double this recipe and add different flavors, but it may not come out right if you halve it). That being said, truffle-making isn't really that hard, there are just lots of ways that you can go wrong. Be adventurous!
• In a small saucepan over medium-low heat, heat the whipping cream. Be sure to stir very frequently or else a film will form at the top of it (skim it off if this is the case). Bring to a boil while continuing with the next steps, then decrease the heat. Continue to stir.
• Add the salt.
• Set up a double boiler (a medium metal bowl or saute pan over a medium sauce pot) with about 1 inch of water at the bottom of the bottom pot (the water should NOT touch the top pot, and there should be no gaps for the steam to escape). Put it on medium heat until the top pot is warm to the touch (a minute or two) then decrease the heat to low.
• Add about a third of the chopped bittersweet and milk chocolate to the top of the double boiler. Stir it gently until it has melted, checking that the temperature never reaches 100°F (using a candy thermometer or checking it to your body temperature - it should be about the same).
• Add the next third of the chocolate and the beaten yolk (optional). Stir until the mixture thickens and the chocolate is melted.
• Add the rest of the chocolate and pour the warm cream over it.
• Immediately remove the top bowl from the double boiler and set it on the counter. Carefully wipe off any condensation as you do so to prevent the chocolate from spoiling.
• Continue to stir gently (at this point, vigorous stirring will create bubbles). The residual heat should melt the remaining chocolate in a few minutes. If it does not, you can put it back on the double boiler for a short while.
• After the chocolate is melted, stir in the rose water and Amaretto until the texture is smooth and silky.
• Cover and refrigerate for about 1/2 hour so that the chocolate firms up a little.
• Once the chocolate is more moldable, scoop out rough, rounded teaspoon sized balls (use a small cookie scoop if you have one). Work quickly with minimal hand contact; do not worry about making them perfect yet. You may need a pair of plastic gloves if you have problems with melting.
• Refrigerate the balls for about 5 minutes more, then you can pull them out again and perfect the shape. Put them back in the fridge when you are done.
• Meanwhile, put the bittersweet and milk chocolate for the shell into a microwave safe cup or bowl. Pick one that will allow you to immerse the truffle entirely.
• Microwave the chocolate for 15-20 second bursts on 60% power (this may vary with your microwave's power; it is better to start out real slow until you get a feel for it). Stir briefly between each burst. After about a minute or so, the chocolate should be mostly melted and you can use the residual heat to melt the rest while stirring.
• Use skewers, dipping forks, or plastic forks to quickly immerse the truffle into the chocolate, then slide it off onto a plastic plate or a piece of wax paper (you may need a second utensil to help shove it off. Work as quickly as you can so that the truffle doesn't dry onto the fork). If you start to get a melty mess, put the truffles back into the fridge for a little while.
• Once all of your truffles are happily dipped, put them back into the fridge (again) for about half an hour so that the shell will harden, and then start pigging out! Enjoy! :) You can save the excess shell chocolate for your next truffle adventure.
• ALTERNATIVE COATINGS:.
• Roll chilled truffle balls into a mixture of confectioner's sugar and a splash of rose water.
• Pipe a pink rose on top of the hardened shell.
• Use a floral mold to make creative shapes (follow the directions on the package for making the candies; you will need to make the shell first and them fill it with the molten chocolate).
• Use white chocolate and dye it pink to make pretty flowers (make sure that you use oil-based dyes, not food dyes!).
• Be creative! Have fun!