Two kinds of chocolate truffles… Recipe

Ingredients

• You need 60 little silicon molds – we used 2 trays each of heart and rose shapes
• Dark chocolate raspberry truffles
• 200g (7oz) dark chocolate, chopped
• 120ml (1/2 cup) heavy cream
• 3 Tbsp seedless raspberry jam/jelly
• 1/4 tsp vanilla extract
• 200g (7oz) white chocolate, chopped
• 50ml heavy cream
• 1/2 tsp rose water (depends on brand – taste it to check if you need more)
• 300g (about 10oz) dark chocolate
View Full Recipe at Pizzarossa