White Chocolate Roses Recipes

WHITE CHOCOLATE ROSE FROZEN YOGURT

Steps:

• In a microwave-safe bowl, combine 1/4 cup of the milk with white chocolate. Melt in a microwave, mixing until smooth. Let cool slightly.
• Combine the rest of the milk, sugar, Greek yogurt, and rose water in a blender or food processor. Process until smooth. Add in the melted white chocolate and process until completely smooth. Transfer mixture to a medium bowl and chill for at least an hour.
• Attach your KitchenAid Ice Cream Maker Attachment to your Stand Mixer. Turn the Stand Mixer on to slow and pour the chilled yogurt mixture into the freezer bowl. Mix until thickened, about 25-30 minutes. If using another ice cream maker, please follow the instructions of your machine.
• Transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours.

WHITE CHOCOLATE ROSE MACARONS

Steps:

• Sift together almond flour and powdered sugar into a large bowl and set aside.
• In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
• Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn't deflate).
• Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
• Add in the vanilla bean paste and pink gel food coloring and continue to beat on high until stiff peaks form.
• Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a "flowing lava" consistency. You should be able to make a "figure 8" with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won't rise properly in the oven.
• Line a large baking sheet with a silicone mat or parchment paper.
• Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
• Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
• Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
• While the macarons are resting, preheat the oven to 300°F.
• Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their "feet" when touched.
• Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
• Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of white chocolate over the top and sprinkle with dried rose petals (you only need a tiny bit so just use some of the white chocolate from the buttercream).
• Melt the white chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.
• In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and powdered sugar together until smooth.
• Set the mixer to low speed and slowly drizzle in the melted white chocolate until it's fully incorporated into the buttercream.
• Add in the rose water and then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.
• Once the macarons are cooled and decorated. Pipe the filling in the center of the undecorated shell, leaving a little bit of room on the sides. Then top with your rose petal shell.
• Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.

CHOCOLATE ROSES

Steps:

• In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. NOTE: Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
• Add corn syrup to the chocolate and mix well. Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
• Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours. Use at once or store in an airtight container at room temperature for up to 1 month.
• TO MAKE CHOCOLATE ROSES: Knead a handful of clay at a time on a work surface until it is soft and pliable like Play-Doh.
• Roll dough into twelve (12) 1/2-inch diameter balls of clay. Place the balls on waxed paper or plastic wrap about 1-inch apart. Using your fingers, press in the center and then on either side, flattening the disk into 1-inch flat disks about the size of a quarter (leave the top edge thinner than and bottom edge. Repeat with the remaining disks.
• Remove one disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom, (this will be the center of the rose. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud. Continue adding disks which will look like petals. Continue adding petals, placing them in between slightly lower than previous row.
• For a fuller flower, continue adding petals in this manner. As you form petals, you gently roll or curl the right edge of the petal downward. Pinch off any excess chocolate clay at the base of the rose to make more balls.
• NOTES: If the clay balls or petals become too soft from your body heat, let sit at room temperature for at least 10 minutes. To periodically cool you hands, grasp a cold glass. To make larger roses, make larger chocolate clay balls.

WHITE CHOCOLATE ROSES

Steps:

• Soften the white chocolate plastique so that it is malleable. Knead the mixture on parchment paper as if it were bread dough. It should feel dry to the touch like Play-Doh, and you should be able to mold small chunks of it without it sticking to your fingers. If it is too sticky, you can sift some cornstarch over it to dry it up. Divide the dough into 3 or 4 different disks if you plan to knead in food coloring. To color the plastique, use parchment paper over your work surface and latex or vinyl gloves. Add a few drops of food color to each disk of white chocolate plastique to create different hues for roses and leaves. Knead the color in until it is fully incorporated and you achieve the shade you like.
• For the roses, roll out a disk of the plastique on parchment paper with a rolling pin as if it were a pie dough. Roll it until it is thin, about 1/4 inch. Then, make small circles using the back of a pastry bag tip. If you don't have a pastry bag tip, you can use a bottle top from a milk jug or anything that will cut uniform circles about 1-inch in diameter. Separate the circles (which we will now call "petals") on the parchment paper, and flatten the outer edges of each petal with the back of a spoon to make them almost transparent.
• Peel up the first petal off the parchment paper (a small offset spatula helps with this job) and roll it tight, like a cigar. Pick up the next petal and wrap it around the first one. Each petal should get successively looser and wider, mimicking the way a rose in full bloom opens. You can attach as many petals as you like to create the style of rose bouquet you want. Place each completed rose on a plate covered with parchment paper, wrap the plate with plastic wrap, and put in the refrigerator until you are ready to use them.
• To make leaves to round out your bouquet, add a few drops of green food coloring to a disk of the white chocolate plastique, roll it out thinly as above, then use a paring knife to cut free-form leaf shapes. Once you have completed a number of roses and leaves, you can form a bouquet in a plastic cup that fits inside a flower vase.