Rosewater Love Hearts
Serves : 24 sweets
Perfect for Valentines day, these chocolate dipped rosewater love hearts sweets are simple and quick to make. A delicate and delicious twist on a classic peppermint cream
Ingredients
- 400 g Icing sugar
- 1 Egg white
- 1 tsp Rose water extract
- Pink food colouring
- 70 % Cocoa Chocolate melted
Instructions
- In a large mixing bowl, add the egg white.
- Add 100g icing sugar and mix together.
- Add rose water extract to the icing sugar mix, and stir.
- Add the remaining icing sugar mix well until the mixture forms a thick and pliable paste.
- Add the pink food colouring and knead well.
- If the paste is too wet, knead in a little more icing sugar; if the paste is too dry, add a drop of cold water.
- Turn the paste out onto a work surface dusted with icing sugar.
- Roll out the paste to approximately 5mm thickness.
- Cut out heart shapes using an icing sugar dusted heart shaped cookie cutter.
- Place the hearts onto a baking sheet covered with baking parchment and leave to dry over night.
- When the hearts are dry; they can be dipped into melted chocolate or decorated with edible ink pens.
Notes
If you prefer a classic peppermint cream, substitute the rose water with peppermint extract, or maybe try coffee extract or orange blossom water. The love hearts can be packaged for Valentines gifts or stored in an airtight container until you've eaten them all.
Nutrition
Serving: 1sweetCalories: 68kcalCarbohydrates: 17gSodium: 3mgSugar: 16g
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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