Over on the very dynamic Vanessa Kimbells blog Goodess on a Budget I saw the can do lady is running Let’s make Christmas Gift Swap. As a bit of a maker I thought I’d give it a go, the clincher for me is it’s about chocolate. Way before time started I was carried away by the idea of becoming a chocolatier, as with many pipe dreams it didn’t convert into reality. On the run up to Christmas what’s not to like about spending some time messing about with chocolate, making delicious gifts?
For me it is about the flavours that I can layer with chocolate, the ideas come thick and fast. These luscious red roses from a friend decided me to make a batch of rose pistachio truffles to help me along while I mull over the ideas bouncing around my head. I haven’t yet decided if I will take these or another recipe along for the swap at the choclatier Rococo. The recipe elevates a bar of chocolate from ordinary to heavenly status and is embarrassingly easy to make. It comes from the branch of recipes that tolerate less than exact measuring and it doesn’t need any high powered chocolating skills. Finding the rose petal jam might be a stretch, a Turkish or mediterranean store will stock it. Be patient with the chocolate, watch it like a hawk while it melts over hot water, stirring, making sure it’s never in danger of getting too hot.
Rose and Pistachio Truffles
- 200g 75% dark chocolate
- 100ml double cream
- 15g unsalted butter
- 3tbsp rose petal jam
- 75g shelled pistachio nuts
- First prepare your baking tin ready to pour the chocolate in. I use half a 20cm x 20cm baking tin divided in half by making a wall down the middle with tin foil, then I line it with non stick bakewell paper.
- Break chocolate into pieces then put in a bowl along with the butter.
- Place bowl over a saucepan of hot water on a low heat. Gently melt them together, stirring and watching so it doesn’t get too hot.
- When the chocolate is melted take the bowl off the saucepan and stir in the cream, rose petal jam and pistachios.
- Pour into the prepared tin and leave to cool.
- When the chocolate is set remove slab of chocolate from tin. Using a bread knife saw the chocolate into 1cm wide sticks, then cut these into shorter lengths.
And finally the wrapping, for me this is the best part, I love being creative with presentation, take a look here.