I won't lie, flower flavoured chocolate is an acquired taste, you either love them like I do or you gag and screech 'soap'. They don't taste of soap, they taste goood. You should be able to find rose syrup at the supermarket, failing that try a Turkish shop. Or, search for monin syrups on the internet, just be prepared to get tempted by their other syrups on offer. I have so far managed to stop myself from buying their cucumber, cardamom and basil syrups, but not for long, I have in mind a cardamom icecream for another day.
- 4 tbsp icing sugar
- 3 tbsp double cream
- 2 tbsp rose syrup
- 200g milk chocolate
Optional Rose Petals
- 3 tbsp food grade rose petals
- 1 egg white
- 10 tbsp sugar
Optional to decorate
- Edible gold glitter spray
NUTRITIONAL CONTENT PER PORTION
- Calories | 74
- Fat | 3.8g
Serves | 20 pieces
Prep Time | 1 hour (including setting time, allow an additional day to allow the rose petals to set if choosing to include them)
Cooking Time | approximately 1 minute
- If you're including the optional rose petals. Whisk the egg white together with the sugar until glossy. Dip in the rose petals and leave to set for a day on greaseproof paper.
- Grate the milk chocolate and cook in the microwave for ten seconds, stir and then repeat until melted. Spoon into chocolate moulds (or icecube trays if you don't have any), using the back of a spoon to coat the sides. Reserve a little of the chocolate to seal the tops later. Leave to set at room temperature.
- Mix together the icing sugar, double cream and rose syrup and spoon into the chocolate moulds. Seal the rose creams with the rest of the melted chocolate (you may need to re-melt it). Leave to set at room temperature.
- Turn out the chocolates and top each with a rose petal ...and edible gold glitter spray.