Rose Water Chocolate Creams by Nielsen-Massey

Indulgent and decadent these delicately flavoured rose water chocolate creams are delicious and a perfect gift for family and friends.

Method

Place the egg white, rose water and pink colour into a bowl and beat well using a wooden spoon.
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.
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.
Place the chocolate in a heat proof bowl and place this over a pan of simmering water. Leave until the chocolate has completely melted.
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.

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1 Medium Free Range Egg Whites
¼ tsp Nielsen-Massey Rose Water

Rose water has a delicate floral taste and is often used in Greek, Middle Eastern and Indian cuisines. You can add it to sponges and buttercream or pair it with white and dark chocolate, it is also delicious in fruit salads and in Turkish delight. Great with berries (cranberry jams and jellies) and also good with champagne!
275g Silver Spoon Icing Sugar

This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream.
2 Drops Pink Food Colouring Gel
150g Dark Chocolate