Rose Jam filled White Chocolate

Have you ever wondered if you can make someone something special and make them want more of it? This is the recipe for you my friend. This recipe is super simple and contains things you surely have in your kitchen. So join our side.. WE HAVE CHOCOLATE! ♥

Ingredients:

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  • 200 grams of white chocolate
  • 3 tbsp of rose jam
  • 2 tspn rose water or orange blossom water (optional)
  • 4 pcs of Golden Oreos
  • 4 Lotus cookies
  • 100 grams of icing sugar
  • Milk (if needed)
  • 1 tspn of vanilla (preferably powder)

Special Equipment:

  • 2 disposable piping bags.
  • a wire rack fitted on a tray
  • parchment paper
  • piping tips (if you want to be fancy)
  • disposable tiny paper cups
  • ban marie
  • Silicone chocolate molds or an ice cube tray

Pre-preparation:

Firstly, you are going to separate your filling ingredients aside. You will make two fillings; jam, creamy center.

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The jam will consist of 2 ingredients, the jam and the rose water. You will stir in small quantities of the rose water and mix until you feel your jam is at the right consistency. This may differ from jam to jam of course. I used around 1.25 tspn of orange blossom water.

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As for the creamy center, you are going to sift your icing sugar to insure that you do not have any sugar lumps in your chocolate. You are also going to separate your Oreo cookies leaving the center to be microwaved and added and crushing the cookie with the Lotus cookies to give some texture.

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Next, you are going to prepare a Ban Marie. What is that you may ask? It is very simple. Basically, you are going to bring a pot of water to a simmer and place a steal bowl over it making sure that the water does not touch the bottom of the bowl. You will be using that to melt your chocolate. Of course, you can always substitute it for a microwave. I prefer a Ban Marie because I found that the chocolate stays hot for longer.

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Finally, you are going to line a tray with parchment paper and place a wire rack on top.

Preparation:

Now for the real stuff.

Firstly, you are going to melt your chocolate over a Ban Marie while continuously scrapping with a rubber spatula to insure that all the chocolate is being melted and to make sure you don’t burn your chocolate. Keep stirring until your chocolate is runny.

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After that, using a spoon, pour the chocolate into the silicone molds and tilt until the corners are completely and thickly coated.

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Next, place your molds upside down over the wire rack to get rid of any excess chocolate. This will help give a thin and snappy layer of chocolate.

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While you wait for the chocolate to set, you are going to start preparing your fillings. The jam filling should be ready by just adjusting its consistency if needed. As for the creamy filling, melt the Oreo filling in the microwave for 30 seconds. Next, Add your vanilla and melted Oreo filling into the icing sugar and whisk. Add milk to adjust the consistency. After that, you’re going to crush your cookies by placing them into a plastic bag and using a wooden rolling pin to crush them.

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Keep crushing the cookies until you they turn into very fine crumbs. If the crumbs are too big, you might not be able to pipe them into the chocolate. Use as much crumbs as you would like into the creamy filling mix and fold together until well combined.

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Fill both fillings into separate piping bags.

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By this time, the chocolate should be set. You will know they are ready when you can easily peel them out of the molds. Don’t take the chocolate out of the molds just yet.

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Next, you are going to fill the chocolate cups with jam 2/3 full. After that, you will stick the tip of the creamy filling piping bag inside the jam and fill. This will help surround the creamy center with rose jam. I tried to put some of the creamy filling on the top instead of the center, that is possible too. You just have to be extra careful.

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At this point, you can freeze them as chocolate cups and garnish them with anything, I chose dried cranberries or you can go to the next step which is reheating the remaining chocolate. After heating it, you’re going to pour it over the chocolate pieces and using an angled spatula, level it out. Don’t worry about the extra chocolate covering the mold, it will break apart since its very thin.

Finally, after the chocolate has completely set. You can put it in the freezer for 15 minutes to set the centers. The jam will not freeze but the creamy center will. Gently and carefully, pop the chocolate pieces out of the mold and place into the tiny paper cups.

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Voilà! You’re done! You can switch the fillings in the recipe and add whatever you fancy.

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Bon Appetit 

If you liked this recipe don’t forget to like and comment. If there is something you’d like for me to try out, contact me on one of the links below or in the comment section.

 

E-mail: scrapbookofayoungchef@outlook.com

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