Ganache Ingredients 
½ c heavy cream
8 oz chopped bittersweet chocolate
1 t rose water
pinch of salt
Also- 6 oz chopped dark chocolate
12-18 teaspoons
- Place the chopped bittersweet chocolate in a heat resistant bowl (stainless steel is good)
- Scald your cream in a heavy saucepan, then pour the cream over the chocolate and let that sit for 5-10 minutes. Do not stir. Once you’ve allowed the cream to melt the chocolate, then stir everything together until it’s smooth and all the chocolate bits have been mixed in.
- Add the rosewater and pinch of salt, and stir well to blend. Set the bowl, covered, in the fridge to set. You don’t want the ganache to harden- just cool and firm up slightly. So only about 15 minutes.
- Once cool, place ganache in an electric mixer and whip until light and fluffy. The color will lighten a bit. Place ganache into a piping bag with a medium sized tip. Or you can use a plain plastic bag and just snip the corner off once you’ve filled it with ganache.
- Pipe the ganache into the waiting teaspoons, starting at the middle and pressing down slightly as you pipe the ganache out. This will make a lovely little swoop of chocolate on the teaspoon.
- Place ganache filled spoons in the freezer and allow to set- about ½ an hour.
- Place the dark chocolate in a double boiler over medium heat, stirring until the chocolate is smooth and glossy. Make sure not to allow any water to get into the chocolate.
- Now for the fun part! Dip your ganache filled spoons- topside down- into the melted chocolate. Wave the spoon lightly to remove any extra chocolate, then lay out on wax paper to set a few minutes.
- Store in an airtight container in the fridge, or enjoy them right away!
About the Author
Ruby Dee is a singer and songwriter whose latest release “Live From Austin Texas” earned her rockabilly-roots band Ruby Dee and the Snakehandlers a Grammy consideration for Best Americana Album in 2011. Her cookbook “Ruby’s Juke Joint Americana Cookbook” shares 120 of Ruby’s original recipes, and includes a CD of music to cook by. For more information on Ruby’s Juke Joint Americana Cookbook, to listen to Ruby’s Kitchen Radio Show or to contact the author, go to www.rubysjukejoint.com and of course Facebook at http://www.facebook.com/home.php#!/pages/Rubys-Juke-Joint-Americana-Cookbook/183336818364780 and Twitter at @rubysjukejoint.
The post Chocolate Rose Truffles on a Spoon! appeared first on StAug News.