Black Forest Truffles with Rose Petals & crushed Raspberries
1/2 cup cream
300g quality dark chocolate
3/4 cup chopped fruit, eg cranberries, apricots, figs etc
2-3 cubes crystallised ginger, finely chopped
Edible dried rosebuds and crushed freeze-dried raspberries
Never thought of pairing chocolate with beer? Mac's Black is a smooth porter with hints of caramel, liquorice and chocolate - a perfect drink to have on hand when enjoying these tasty truffles. Makes 20-24 truffles
Heat the cream until it's nearly boiling. Meanwhile, break the chocolate into small bite-sized pieces and place into a glass bowl.
Pour the hot cream over the chocolate pieces and allow to stand for a few minutes, then stir until melted and smooth. Gently fold the chopped dried fruits and ginger into the chocolate, and, using a spoon, arrange bite-sized mounds onto a lined baking tray. Top each mound with a tiny rosebud, and sprinkle with crushed raspberries.