·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
·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