What’s better than regular chocolate ganache? Floral chocolate ganache, of course! A great way to cut through the intensity of a rich ganache is to infuse it with floral essences. If you’re using floral ganache to make truffles, it is typically infused with floral essences or extracts, such as rose water, lavender, violet, jasmine, or other floral flavours.
You can opt for lighter, summer notes like lavender or jasmine or go for something stronger like a rose. Rose chocolate truffles consist of a smooth and creamy chocolate ganache centre infused with rose water or rose extract, which gives them a delicate floral aroma and flavour.
The ganache is often coated in a layer of rich chocolate and then dusted with cocoa powder or adorned with edible decorations for an elegant finish. If you want to make the rose chocolate ganache at home, try this recipe!
Ingredients
200g (7 oz) good quality dark chocolate, chopped
1/2 cup (120ml) heavy cream
1-2 tablespoons rose water (adjust to taste)
Optional: 1 tablespoon unsalted butter (for extra creaminess)
Method
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Be careful not to let it boil.
Pour the hot cream over the chopped chocolate. Let it sit for a minute or two to soften the chocolate.
Gently stir the mixture with a spatula or whisk until the chocolate is completely melted and the ganache is smooth and glossy.
If using, add the rose water to the ganache and stir until well combined. Start with 1 tablespoon and adjust to taste depending on how strong you want the rose flavor to be.
If desired, add the unsalted butter to the ganache and stir until melted and fully incorporated. This will add extra creaminess to the ganache.
Let the ganache cool slightly at room temperature. Once cooled, you can use it as a filling for truffles, frosting for cakes or cupcakes, or as a topping for desserts.
If you're using it as a filling for truffles, refrigerate the ganache until firm enough to scoop and roll into balls. Then, roll the truffles in cocoa powder, powdered sugar, or crushed nuts for coating.
