About the bake
Indulgent and decadent these delicately flavoured rose water chocolate creams are delicious and a perfect gift for family and friends.
If you enjoyed this recipe, we think you'll love our orange blossom chocolate creams.
Method
Step 1:
Place the egg white, rose water and pink colour into a bowl and beat well using a wooden spoon.
Step 2:
Add the icing sugar and stir well until the mixture forms a soft dough, use your hands to bring the dough together, you may need to knead it a little.
Step 3:
Roll teaspoons into balls and place on baking parchment, flatten the creams using your fingers or a small palette knife. Leave for 1-2 hours to harden.
Step 4:
Place the chocolate in a heat proof bowl and place this over a pan of simmering water. Leave until the chocolate has completely melted.
Step 5:
Dip each cream into the melted chocolate until completely covered, try to drain off the excess chocolate then place back onto the baking parchment until the chocolate has set.
Ingredients
- 1 Medium free range egg whites
- 1/4 tsp Nielsen-massey rose water
- 275g Silver Spoon Icing Sugar
- 2 drops Pink food colouring gel
- 150g Dark chocolate
Utensils
- Mixing bowl
- Wooden spoon
- Small palette knife
- Heatproof bowl
- Baking parchment
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 1 Medium free range egg whites
- 1/4 tsp Nielsen-massey rose water
- 275g Silver Spoon Icing Sugar
- 2 drops Pink food colouring gel
- 150g Dark chocolate
Utensils
- Mixing bowl
- Wooden spoon
- Small palette knife
- Heatproof bowl
- Baking parchment