(Makes ± 24 truffles)

 230 g   dark chocolate, chopped

130 g   cream

100 g   rose flavoured Turkish delight, chopped

5 ml     rose water or rose essence   

FOR ROLING: 

cacao powder, sifted

dark chocolate, melted

pistachio nuts, finely chopped

METHOD:

·       Place the chocolate in a heat-proof bowl. Set aside.

·       Heat the cream until it is simmering. You can heat it on the stove or in the microwave.

·       Pour the hot cream evenly over the chopped chocolate. Let the warm cream and chocolate sit for 5 minutes. Add the rose water then stir until the chocolate has completely melted.  Mix in the chopped Turkish delight.

·       Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour the chocolate mixture into a greased, flat, shallow dish so that the mixture can set quickly and evenly.

·       Scoop the firm truffle mixture into ±25 g mounds.

·       Roll each into balls.

·       Roll the truffles into the toppings of choice.

·       Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

·       TIP: Truffles taste best at room temperature.  Serve with a glass of Leopard’s Leap Pinotage