Like the peanut butter ones, make them as a treat for yourself, though the peanut butter ones are a little healthier! Still, when you want a fudgy chocolate fix...!
1/2 cup heavy cream
8 ounces semisweet chocolate chips
1 teaspoon rosewater
1 cup small pink sprinkles or log sprinkles
Put the cream in a small saucepot over medium heat and warm until it just simmers, 2 to 3 minutes.
Put the chocolate in a large mixing bowl. Pour the warm cream over the chocolate and stir until all the chips have melted.
Add the flavoring to the chocolate mixture and stir to combine.
Pour the ganache into a shallow dish, cover with plastic wrap and refrigerate until chilled and set into a thick paste, at least 4 hours.
Use a 1-tablespoon scoop to shape the ganache into small balls. Roll between palms for a moment. Then, roll the truffles in the pink sprinkles.
Refrigerate to chill for 1 hour more. Store in an airtight container.
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