PIS­TA­CHIO & ROSE­WA­TER FLO­REN­TINES

Period Living - - Recipes -

These are a sta­ple after-sup­per treat at most of my sup­pers. They are with­out any doubt the most de­li­cious choco­late recipe that I have made and they are so sim­ple to make! I some­times serve them placed on top of a scoop of ice cream. There are lots of vari­a­tions – but this rose­wa­ter and pis­ta­chio is the best. Or­ange blos­som wa­ter with al­monds, espresso cof­fee with hazel­nuts or candied or­ange peel are other sug­ges­tions. Make them a day ahead and keep chilled. Try to pre­pare ex­tra if you have time, as peo­ple will gob­ble them up!

MAKES ap­prox­i­mately 20

300g dark choco­late (70% co­coa solids), chopped 100g pis­ta­chio nuts, finely chopped

1 tbsp rose­wa­ter

10g dried rose petals

Pre­heat the oven to 200°C (400°F) Gas Mark 6.

1. Melt the choco­late in a heat­proof bowl set over a saucepan of sim­mer­ing wa­ter (don’t let the base of the bowl touch the wa­ter).

2. Re­move the bowl from the pan and stir half of the pis­ta­chios and all the rose­wa­ter into the melted choco­late.

3. Place sep­a­rate dessert spoon­fuls of the choco­late mix­ture onto a sheet of bak­ing paper and form into even-sized rounds.

4. Sprin­kle the re­main­ing pis­ta­chios and the dried rose petals on top, then gen­tly press into the melted choco­late. Chill in the fridge for an hour un­til set.

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