Rose hip truffle

Name: Rose hip truffle
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 300 g Rose hips; 350 g white chocolate; 100 g double cream; 50 g Butter; 2 TABLESPOONS Rum; 7-10 Tbsp a few drops of rose aroma; 300 g Dark chocolate; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

300 g Rose hips
350 g white chocolate
100 g double cream
50 g Butter
2 TABLESPOONS Rum
7-10 Tbsp a few drops of rose aroma
300 g Dark chocolate
baking paper

Directions

1
Wash, clean and halve the rosehips, remove the seeds and finely dice the flesh. Chop white chocolate. Bring double cream and rosehip flesh to the boil, remove the pot from the heat, add white chocolate and butter to the double cream and melt while stirring. Stir in rum and rose aroma. Allow the praline mixture to cool, then chill for at least 4 hours, preferably overnight. Form approx. 20 balls from the mixture and freeze them overnight
2
Chop the dark chocolate and melt over a warm water bath. Turn the truffles one after the other in the chocolate. Place on baking paper and let dry