CHOCOLATE TRUFFLES WITH ROSEWATER

Directions

1. In a heat-resistant bowl, mix white chocolate chips, condensed milk, rose water and a splash of Vainilla Molina Clear.

2. Melt this chocolate mixture in microwave in 30 second intervals. Stir between each interval.

3. Cover with plastic wrap and refrigerate or at least 2 hours. At that point, mixture should be easy to shape.

4. Form balls and place on a baking sheet lined with parchment paper. Refrigerate.

5. Heat remaining 2 cups white chocolate chips in a microwave-safe bowl in 30-second intervals, until smooth.

6. Take chocolate balls out of fridge and dip them into melted white chocolate, one at a time. Use a fork to swirl each ball around to fully coat. Lift ball with a fork and shake gently to remove excess chocolate.

7.Place truffle back on baking sheet and sprinkle with pistachios and dried roses.

8. Refrigerate for about 15 minutes to harden before serving.

9. Enjoy!