This week we were actually supposed to make hazelnut truffles, but I just don't like them. I love just about every other truffle I've ever had.
I made a few changes to the recipe, needless to say. I steeped a vanilla bean and 1/2 cup dried rose petals in the cream before pouring it over my chopped chocolate (while straining it). After all of the chocolate was melted, I stirred in 2 tablespoons rose water and 1 1/2 teaspoons vanilla extract. When the ganache was firm, I formed balls and rolled them in finely chopped toasted pecans.
These were delicious. I would have liked the rose and vanilla flavors to be a bit more pronounced, but they were detectable, and everything worked really well together.
Now I need to find some people to give these away to, because it is mighty dangerous to have so many truffles in the house!
These truffles were selected by Annie of Living Life Foodcariously, where you can find the recipe for the hazelnut version.
