When my parents were here for Christmas, the brought me some Violet essence that they had bought in France. I love to use flower essences in desserts. Jasmine is my favourite, but Orchid and Violet are a close second. Remember the recipe for my Jasmine and Mango Panna Cotta Shooters? And how about my Orchid and Chocolate Cupcakes? Today I will show you how to make White Chocolate and Violet Truffles instead. These chocolates are really easy to make, yet they are elegant and dainty. The violet essence and the candied violets add a delicate flowery taste to it, without being overpowering. Enjoy!

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White Chocolate and Violet Truffles

White Chocolate and Violet Truffles - elegant and dainty chocolates with a delicate flowery flavour.

Course Dessert

Cuisine French

Prep Time 1 hour

Cook Time 5 minutes

Total Time 1 hour 5 minutes

Servings 30

Author Recipe adapted from Un Dejeuner de Soleil

Ingredients

• 150 gms – 5 oz. white chocolate chopped
• 100 ml – 1/3 cup + 2 tbsp heavy cream
• 1 tsp violet essence
• Candied violets to garnish

Instructions

1. The previous night, put half the heavy cream to boil. Put the fire off, add the chopped white chocolate and keep it aside for 5 minutes.
2. Mix and stir in the remaining cream and the violet essence. Refrigerate overnight.
3. The following day, whip the ganache until fluffy.
4. Put it in a piping bag and pipe it into chocolate liners.
   
5. Refrigerate for 2 hours, then decorate the truffles with candied violets and serve.

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