White Chocolate And Rosewater Truffles

Youll love making these White chocolate and rosewater truffles as much as you will giving them away.

The ingredient of White Chocolate And Rosewater Truffles

• 2 tbsp thickened cream
• 2 x 180g blocks white chocolate chopped
• 2 tsp rosewater essence
• 3 tsp dried edible rose petals

The Instruction of white chocolate and rosewater truffles

• combine cream and 1 2 the chocolate in a microwave safe bowl microwave on medium 50 for 2 to 3 minutes stirring every minute with a metal spoon or until melted and smooth stir in essence cover refrigerate for 3 to 4 hours or until firm
• line a tray with baking paper roll 2 level teaspoons of mixture into 16 balls place on prepared tray freeze until firm
• place remaining chocolate in a microwave safe bowl microwave on medium 50 for 2 to 3 minutes stirring every minute with a metal spoon or until melted and smooth stand for 1 minute
• working 1 at a time dip each truffle into melted chocolate to coat using a fork lift truffle out allowing excess chocolate to drain return to tray top with rose petals refrigerate for 20 minutes or until set serve

Nutritions of White Chocolate And Rosewater Truffles

fatContent: 118 783 calories
saturatedFatContent: 7 7 grams fat
carbohydrateContent: 4 6 grams saturated fat
sugarContent: 10 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 1 6 grams protein
sodiumContent: 4 milligrams cholesterol

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