Rose creams.

I have been meaning to try to make Rose creams for a while now, for a multitude of different reasons. Though primarily because they are my Father's favourite chocolates. I have read a number of different recipes but was unsure as to the merits of each. Consequently I dove in the deep end and experimented. Many of the recipes contained either both or one of, rose syrup or double cream. I was skeptical of the cream as I was worried that it might make them go off quicker and the syrup because frankly I can't find anywhere not on the internet that stocks it and who actually ever gets around to making a recipe where they have to source ingredients from the internet only to ever use a couple of tables spoons out of a large bottle. I therefore based my recipe on peppermints creams which would mean that I would only need the readily available rose water. It did mean that they were marginally crumblier in texture.

2tbsp rose water
340g icing sugar
1 egg white
200g 70% dark chocolate
crystalised roses to decorate

Whip the egg to soft peaks. Stir in the sugar and rose water, knead until you have a soft dough. At this point I added a couple of drops of food colouring. Form into you desired shape and dip into the melted chocolate. Before the chocolate sets add you chosen decoration. I got about 40 or so out of this quantity of mixture. be warned it smells overly rosey before you cover in chocolate but the rose is a delicate taste and needs to be definite enough flavour not to be over powered by the dark chocolate. This recipe would work as a base for different flavoured creams just use an alternative essence.

I have linked up with this months tea time treats, the theme of which is floral recipes.