Ingredients

The following ingredients have 36 Servings
  • 1 cup heavy cream
  • 16 ounce white chocolate (chopped (4 bars))
  • 1 drop red food coloring
  • 2 teaspoons rose water
  • Pinch salt
  • Whipped White Chocolate and Roses Ganache
  • 12 ounces dark chocolate (chopped)
  • 36 plastic spoons
  • Dried edible rose petals

Instruction

  • Place the chopped white chocolate in a bowl. Scald the cream. Once it is very hot pour it over the white chocolate and let it sit for 5-10 minutes. Stir until smooth.
  • Add the food coloring, rose water and salt. Mix well, then place in the fridge to cool.
  • Once cool, scoop the ganache into an electric mixing bowl and whip until light and fluffy. (The ganache will have a strong rose flavor. Don't worry—the dark chocolate will mellow it out.)
  • Place the ganache in a piping bag with a large tip. (You could use a plastic bag with the corner cut off.) Pipe the ganache smoothly onto the spoons. Freeze.
  • Once the ganache filled spoons are frozen, place 8 ounces of the dark chocolate in a double-boiler over medium-low heat. Stir as it melts. Once completely melted, remove from heat and add the remaining chocolate. Stir until smooth.
  • Dip the spoons into the dark chocolate. Wave the spoon a little to remove extra chocolate, then lay on wax paper to dry. DON'T TAP! You don't want to create thin spots in the chocolate.
  • Gently place dried rose petals on each spoon before the chocolate dries, don't press down.