WHITE CHOCOLATE, ROSE WATER & CARDAMOM TRUFFLES

MAKES ABOUT 30

These chocolate truffles make a great foodie gift or a special after-dinner treat. The rose water adds a lovely fragrance and pairs beautifully with cardamom.

500g white chocolate 120ml cream

30g unsalted butter

¼ teaspoon ground cardamom ½ teaspoon rose water 1 teaspoon vanilla paste desiccated coconut to decorate

Line a baking tray with baking paper.

In a heatproof bowl set over a saucepan of just-simmering water, heat 300g of the chocolate, the cream and butter until melted. Alternatively, use the microwave in short bursts to heat the mixture, stirring regularly. Stir in the cardamom, rose water and vanilla. Transfer to a shallow baking dish and refrigerate until set (best done overnight).

Using a large melon baller or a teaspoon, scoop out heaped teaspoons from the set mixture and roll into balls. Arrange the balls on the prepared tray and place in the freezer for 30 minutes.

Melt 200g of chocolate as described above but leave to cool a little. Drop each truffle into the chocolate to coat, then lift with a fork or a toothpick and place on a wire rack to drain. Roll truffle in coconut or preferred topping, e.g. crushed pistachios, chocolate sprinkles or freeze-dried berries. Refrigerate until ready to serve.