Pink Floral Petit Fours
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Ingredients
for
15
- Ingredients
- ⅜ cup cream (48% fat)
- 9 ozs white chocolate (broken)
- ¼ cup unsalted butter (cut into small pieces)
- 2 tsps Rose water
- 1 cup Shredded coconut
- red Food coloring
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 3 Bowls, 1 Rubber spatula, 1 Springform pan (18 cm Ø), 1 Parchment paper, 1 Tablespoon, 1 Small knife, 1 Pot, 1 Immersion blender, 1 Hand mixer, 1 Fork, 1 Measuring cups
Preparation steps
1.
Heat the cream in a pan and bring to a boil. Immediately remove from the heat.
2.
Put the chocolate and butter in a bowl and pour on the hot cream. Stir until the mixture is smooth and allow to cool. Stir in the rosewater.
3.
Cover the bowl and chill for about 4 hours until firm, but not hard.
4.
Put half the coconut into a small bowl and stir in a little red food colouring. Mix well until evenly coated.
5.
Put the remaining coconut into another bowl.
6.
Use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. Roll the truffle in the coconut until it is completely covered. Repeat with the remaining chocolate and coconut. Chill until ready to serve.
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