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Rose Pomegranate Truffles

Kerry Beal

By Kerry Beal
in RecipeGullet

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Kerry Beal

Kerry Beal

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Rose Pomegranate Truffles

Serves 30.

Pomegranate molasses is available at middle eastern grocery stores.

  • 225 g bittersweet couverture
  • 45 g whipping cream
  • 25 g pomegranate molasses
  • 10 g white corn syrup
  • 20 g rose water

  • milk chocolate for dipping

Melt bittersweet chocolate in microwave. Heat whipping cream and pomegranate molasses until steaming. Mix melted chocolate with hot liquids and stir until smooth. Stir in corn syrup and rose water.

Let sit overnight, scoop out in 1 tsp balls, roll quickly between your hands to smooth.

Dip in tempered milk chocolate.

( RG1732 )

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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