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Home made Christmas Sweets
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Rose Truffles
100ml double cream
3 teaspoons rosewater
100g white chocolate, plus extra for dipping
Add the rosewater to the cream and bring to the boil, then remove from the heat and leave to cool for 5 minutes.
Add the chocolate, broken into pieces. The hot cream should melt the chocolate, but if not, put the mixture in a bowl over a pan of hot water until melted.
Stir until smooth, then beat vigorously until cool, and chill in the fridge until firm.
Divide into 12 pieces and roll into balls, dip in melted white chocolate, and keep in the fridge.
Lavender truffles
Instead of rosewater, add 6 lavender heads to the cream before boiling, and strain before adding the chocolate.
Make lavender sugar by grinding the flowers of 6 more heads with 4 tablespoons granulated sugar, and roll the truffles in this, instead of dipping.
Happy Holidays