The next holiday is coming our way: Mother’s Day.
If you are looking for a self made gift for your mother don’t look any further 😉 What do you think of Rose Chocolate Pralines?
Somehow the theme of my Mother’s Days is always the same: it is either about Roses or Strawberries. How did this connection arise you might ask? I might have mentioned it before, but our tradition since years is to give my Mum a heart shaped cake covered with fresh strawberries. This has become a classic in our house, and a few years ago I gave it a little twist: a heart shaped cake looking like a strawberry! Roses for Mother’s Day seem quite obvious when growing up in a flower shop 😉 Therefore last year I made little cupcakes decorated with self made fondant roses.
My self made pralines focus on the rose part for my Mother’s Day gift. I used rosewater and dried roses, which you cold get in good tea shops for example.
My first thought was to make the pralines with white chocolate, which would probably show the rose flavor the best. On the other hand it is really sweet and a whole praline made of white chocolate would be too sweet for my Mum 😉 Therefore I decided to use dark chocolate, although it is quite bitter and the rose flavor is therefore quite subtle. Choose for yourself what kind of chocolate you or better your mum likes and replace the chocolate accordingly.
- 200g Chocolate (Milk)
- 200g Chocolate (Dark)
- 130ml Cream, full fat
- 1 Tsp Rosewater
- some dried roses
- Cut your dark chocolate very fine
- Heat a little bit of water in a pan and put a heat-proof bowl on top of it. The bowl should not touch the water! The water should not boil but simmer.
- Add half of your chocolate to the bowl and melt it until it reaches a temperature of 45°C (use a candy thermometer).
- Remove from the heat and add the other half of the chocolate until it is melted.
- Put back on the heat for just a moment and stir until you have reached a temperature of around 30°C and your chocolate is completely melted and shiny.
- Add some dried rose petals to your chocolate mold.
- Use a tablespoon or piping bag and fill some chocolate into your silicon molds.
- You can either swirl the chocolate around by moving the silicon form or use a spoon or brush to cover all the walls of the molds with chocolate. Let the chocolate set, preferably at room temperature or for a short time in the fridge.
- Chop your milk chocolate finely and add to a heat proof bowl
- Heat up your cream and pour over the chopped chocolate
- Use a hand whisk to quickly mix everything together until you get a smooth and thickened chocolate cream.
- Add some rosewater and stir well to combine everything
- Use a spoon or a piping bag to fill your chocolate forms.
- TIP: by lifting up your silicon form a few centimeter from the ground and letting it fall down you will remove air bubbles in your chocolate and even it out!
- Let everything set in the fridge for about an hour
- If your tempered chocolate has firmed up too much, reheat it up to 30°C otherwise use the leftovers directly and cover the bottom of your chocolate pralines.
- Let everything set again and serve cooled