Moonlit Rosewater Delights

Allergens

Nuts (Pistachios)

Ingredients

• 200 g dark chocolate
• 1/4 cup rosewater
• 1/2 cup granulated sugar
• 1/4 cup water
• 6 fresh raspberries
• 1 tablespoon pistachios, chopped

Instructions

1. Melt the dark chocolate in a double boiler or microwave.
2. Pour the melted chocolate into six silicone molds, coating them evenly.
3. Freeze for 15 minutes until set.
4. In a saucepan, combine rosewater and sugar, and heat until sugar dissolves.
5. Add water and continue to cook until it forms a light syrup.
6. Allow the syrup to cool slightly.
7. Fill each chocolate shell with rose syrup, leaving space for a raspberry.
8. Place one fresh raspberry in each shell.
9. Drizzle remaining syrup over the raspberries and top with chopped pistachios.
10. Refrigerate until ready to serve.

Chef’s Insight

Use high-quality dark chocolate for a richer taste.

Notes

These treats should be served cold.