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VIOLET CREAMS

I have been making these for years, but it was only two years ago I realised that I, or rather my parents, were sitting on a violet goldmine.  They live in the Wye Valley and have a patch of woodland which at Easter is full of violets.  I am a bad daughter, since discovering them I have pinched all the the petals every year, leaving nothing behind.  If you don't have access to violets, don't despair, you can always top with something else and it will taste just as good.  I used to mix purple food colouring into cane sugar and sprinkle it on top.  Traditionally the cream filling is made thicker and dipped in chocolate, but I prefer a more liquid consistency.  If you want to go proper olde English add a tablespoon or two more of icing sugar until you can mould the filling into cherry sized balls.

Makes Dulcie's List   Makes Cosmin's List
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Ingredients

  • 4 tbsp icing sugar
  • 3 tbsp double cream
  • 2 tbsp violet syrup
  • Couple drops of purple food colouring
  • 200g dark chocolate
Optional Violet Petals
  • 3 tbsp violet 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

METHOD

  1. If you're including the optional violet petals.  Whisk the egg white together with the sugar until glossy.  Dip in the violet petals and leave to set for a day on greaseproof paper.
  2. Grate the dark 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.
  3. Mix together the icing sugar, double cream, violet syrup and purple food colouring and spoon into the chocolate moulds.  Seal the violet creams with the rest of the melted chocolate (you may need to re-melt it).  Leave to set at room temperature.
  4. Turn out the chocolates and top each with a violet petal, and if you're feeling fancy a spritz of edible gold glitter spray.

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