There is no such a thing as “too much chocolate”. Well, at least in my world. Chocolate is one of those little things that makes me happy and I think my son Lucas agrees with me. Every time I hand him a piece of chocolate he goes “happy!” Making me smile each time.
Speaking of things that make one happy, I just started doing yoga again. I was just getting into it when I got pregnant and even then I did pregnancy yoga which did wonders for my back.
After my son was born (almost two years ago), I stopped and it wasn’t until last week when I decided it was time to pamper my body again. I’m loving my classes and I have a great teacher who I’m comfortable with.
Going back to chocolate, for this week’s recipe I made chocolate truffles infused with roses. It’s the first time I used roses for this purpose and I loved it. The floral after taste against the bittersweet chocolate is fantastic. I liked it so much, I now want to experiment with lavender and suggestions are welcome!
3/4 cup heavy cream
1 tbsp butter
7oz 70% dark chocolate,
1/3 cup dried roses (see note)
cocoa powder for dusting
1 tsp rose water
Place the chocolate and butter in a mixing bowl. Combine the cream and roses and bring to a gentle boil. Remove from the heat and let the roses infuse with the cream for 5 minutes. Return the cream to stove and heat it until just starts to simmer. Strain the cream over the chocolate and let it stand for 10 minutes allowing the chocolate to melt. Add the rose water and gently stir until smooth. Pour the mixture into an 6-inch glass baking dish and set aside to cool at room temperature. Cover and refrigerate for 1 hour or until set. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 15 minutes. Shape truffles and roll them into the cocoa powder to coat.
Note: If you don’t have dried roses you can just add an extra tsp of rose water although I think the combination of the 2 are nice.