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!
White Chocolate and Violet Truffles
White Chocolate and Violet Truffles - elegant and dainty chocolates with a delicate flowery flavour.
- 150 gms – 5 oz. white chocolate chopped
- 100 ml – 1/3 cup + 2 tbsp heavy cream
- 1 tsp violet essence
- Candied violets to garnish
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.
Mix and stir in the remaining cream and the violet essence. Refrigerate overnight.
The following day, whip the ganache until fluffy.
Refrigerate for 2 hours, then decorate the truffles with candied violets and serve.