Try this delicious twist on classic rose and violet creams.
- 3 1/2 oz milk chocolate, broken into pieces
- 3 1/2 oz semisweet chocolate, broken into pieces
- 2 tbsp butter
- 5 tbsp heavy cream
- 1 tsp rose water
- 1 tsp violet liqueur or violet extract
- crystallized rose petals and violets, to decorate
1 Arrange 16 foil petit-four foil cups on a tray or cookie sheet. Melt the milk chocolate in a heatproof bowl set over a pan of gently simmering water, stirring once or twice until smooth.
2 Spoon a little chocolate into each cup and, using a small paintbrush, paint the insides of the cup. Let set in the refrigerator.
3 Repeat step 2 twice more and then let set completely, preferably overnight. Then, very carefully peel away the foil cups.
4 Put the semisweet chocolate and butter in a bowl. Put the cream in
a small pan and bring to a boil, pour over the chocolate and butter. Set this bowl over a pan of gently simmering water and stir once or twice until the chocolate has completely melted. Set aside until cooled to room temperature.
5 Beat the chocolate mixture until light and fluffy. Divide into two and add the rose water to one half and the violet liqueur to the other.
6 Fill a pastry bag fitted with a star tip and pipe a swirl of the chocolate rose mixture into half of the chocolate cups. Top with a crystallized rose petal. Repeat with the violet mixture and top with a crystallized violet.
7 Transfer the chocolates into new foil cups. These chocolates keep for
up to a week chilled but they’re best enjoyed at room temperature.
Prep time: 40 minutes, plus chilling
Cook time: 10 minutes
BUY THIS BOOK
Excerpted from Handmade Gifts from the Kitchen. Copyright © 2014 Alison Walker. Published by Appetite by Random House, a division of Random House of Canada Limited a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.