Euphoric Rosewater Truffles

Allergens

Nuts, Dairy

Ingredients

• 1. 8 oz white chocolate, finely chopped 2. 1/4 cup heavy cream 3. 2 tbsp rosewater 4. 1 tbsp unsalted butter, softened 5. Pink food coloring (optional) 6. 1 cup powdered sugar 7. 1 cup shredded coconut, lightly toasted 8. 1/4 cup pistachios, finely chopped

Instructions

1. In a double boiler, gently melt the white chocolate over low heat, stirring occasionally.
2. In a separate saucepan, warm the heavy cream on medium low heat until small bubbles form around the edge of the pan. Remove from heat and stir in rosewater.
3. Slowly pour the heated cream into the melted chocolate, stirring continuously to combine. Add butter and continue stirring until fully incorporated and the mixture is smooth.
4. If using food coloring, add a few drops to achieve your desired shade of pink.
5. Gradually sift in powdered sugar, stirring to combine each addition until the truffle mixture is thick enough to hold its shape when rolled.
6. Cover and chill the mixture in the refrigerator for at least 1 hour or until firm.
7. Scoop out a tablespoon of the chilled mixture and roll into a smooth ball between your palms. Place on a parchment lined baking sheet. Repeat with remaining mixture.
8. Roll each truffle in shredded coconut, pressing gently to adhere. Set aside.
9. Lightly press each truffle into the finely chopped pistachios to coat evenly. Transfer to the baking sheet and chill for at least 30 minutes or until set.
10. Serve chilled and enjoy a symphony of textures and flavors, where rose whispers sweetly and pistachios toast a melodious tune.

Chef’s Insight

The key to these truffles is the balance between sweet and floral - be sure not to overpower the delicate taste of rosewater.

Notes

For a touch of color, consider using pink or purple food coloring to match the rose theme.