Best Chocolate Rose Recipes

CHOCOLATE-BEET CAKES WITH CANDIED BEETS AND ROSE PETALS

Steps:

• To make the candied beets: Divide simple syrup evenly between three medium saucepans. Bring to a boil over medium heat. Add each variety of beets to a different saucepan and bring to a simmer. Reduce heat to low and simmer until beets are translucent, about 1 hour. Remove from heat and let cool completely.
• Line a baking sheet with a nonstick baking mat or parchment paper. Place sugar in a shallow dish. Gently drain beets, taking care not to break them, and dredge in sugar. Transfer to baking sheet and place in a cold oven to dry overnight. Beets may be kept in an airtight container for up to 1 week.
• To make the cake: Preheat oven to 425 degrees. Trim the tops from beets, leaving about 1 inch of the stems. Line a large piece of aluminum foil with a piece of parchment paper; make a bed of coarse salt in the center. Place beet on salt and tightly wrap foil to enclose. Transfer to oven and roast until beets are very tender, about 1 hour.
• When beets are cool enough to handle, peel and cut into large pieces. Transfer to the bowl of a food processor; process until very smooth. Strain and measure out 1/2 cup for the cake; reserve remaining beet puree for the sauce.
• Reduce oven temperature to 350 degrees. Butter a 9-by-9-inch square baking pan; coat with sugar, tapping out excess, and set aside.
• Sift together flour, baking soda, and 1/8 teaspoon salt onto a piece of parchment paper; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat together sugar, egg, and oil on medium-high speed until pale and light. Beat in vanilla and slowly add flour mixture; beat until well combined. Add chocolate and beat until well combined. Add 1/2 cup beet puree and beat until well combined.
• Pour batter into prepared pan and rap on the work surface to remove air bubbles. Transfer to oven and bake, rotating pan after 10 minutes of baking, until a cake tester inserted into the center comes out clean, 18 to 20 minutes total. Let cool completely before removing from pan.
• To make the raspberry-beet sauce: Place the raspberries in the bowl of a food processor and process until smooth. Strain, discarding solids, and measure out 1 cup of puree.
• Place 1 cup raspberry puree in a medium saucepan along with 1/4 cup reserved beet puree and vanilla bean and seeds. Place saucepan over medium heat and bring to a boil.
• In a small bowl, mix together sugar and apple pectin; add to saucepan and return to a boil. Strain sauce into a medium bowl and cover with plastic wrap. Transfer to refrigerator and chill for at least 2 hours or up to 2 days.
• To serve: Using a 3 1/2-inch heart-shaped cutter, cut out six heart shapes from the cake. Using a 1 1/2-inch heat-shaped cutter, cut out the center of each 3 1/2-inch heart. Dust large hearts with confectioners' sugar; place one on each of six plates. Fill the center of each heart with raspberry-beet sauce and drizzle some of the sauce on the plate. Lean the smaller heart against the larger heart.
• Using a soup spoon, scoop up a mounded spoonful of vanilla whipped cream; slide second soup spoon on top of first, with spoons pointing in opposite directions. Spoon whipped cream back and forth a few times, scraping it into a small, neat egg shape. Place on one of the plates. Repeat process five times until each plate has a scoop of whipped cream. Crush a rose petal over each plate and serve immediately.

CHOCOLATE HEDGEHOG CAKE TUTORIAL - LEXIS ROSE

Steps:

• Preheat your oven to 350 degrees. Then, butter and flour your cake pan(s) and set aside.
• Pour your lemon juice into your milk, give it a small stir, and set aside. (This should sit and curdle for about ten minutes before being added to the steps below.) You could substitute this for one cup of buttermilk if you have it on hand.
• Combine all dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt) in the bowl of your stand mixer fitted with the paddle attachment.
• Next, add the milk/lemon juice mixture, oil, eggs, and vanilla to the flour mixture and combine on medium until everything is mixed thoroughly.
• Finally, reduce the mixer speed (to avoid splashing), and add your hot coffee. The liquid must be hot in order to bloom the cocoa powder and add a richer, intense chocolate flavor to the cake.
• Pour your batter into the prepared pan(s), filling between half- and two-thirds of the way full. If you only have one pan, you will have to keep your batter in the refrigerator and re-use your cake pan until each of your cakes is baked.
• Set your timer for 28 minutes and, when it sounds, check the cake with a toothpick to see if the batter is still wet. If it needs further baking, don't fear: add a few minutes to the timer, check again, and repeat until cake is done. For reference, mine took about 32 minutes each.
• Let the cake rest in the pan on a wire rack for ten minutes, and then carefully flip the cake onto the rack to finish cooling. (Don't begin to carve or frost the cakes until they are fully cooled.) If necessary, repeat the baking and cooling process until all of your batter is baked.

CHOCOLATE CHIP PEANUT BUTTER TORTE BY ROSE

Steps:

• 1. Crust: Preheat oven 350. In an ungreased 9 or 10 inch springform pan, break up the cookie dough. Press into bottom of the pan to form a crust. Bake 15 minutes or until light golden brown. Cool.
• 2. Beat cream cheese until light and fluffy. Add sugar and egg, beat until blended. Stir in 1/2 cup of chocolate chips and 1/2 cup of peanuts. Pour over cooled crust spread evenly. In a microwavable bowl, microwave butterschotch chips stirring twice until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts. Bake 40 minutes longer or until edges are set but center is slightly jiggly. Cool in pan. Cool 1 hour refrigerate at least 2 hours before serving. I drizzle with chocolate syrup and a little on the dessert plate. Enjoy

WHITE CHOCOLATE, RASPBERRY AND ROSE WATER SQUARES

Steps:

• Heat oven to 350°F.
• Chop 4 oz. chocolate. Combine flour and baking powder. Whisk eggs, butter, rose water and vanilla in large bowl until blended. Stir in sugar. Add dry ingredients; mix well.
• Add chopped chocolate and raspberries; stir.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.
• Melt remaining chocolate. Drizzle over dessert.

CHOCOLATE-CHERRY ROSE COOKIE POPS

Steps:

• Make the cookies: Pulse the flour, confectioners' sugar, cocoa powder, granulated sugar and salt in a food processor until combined. Add the butter and vanilla and pulse until the mixture looks crumbly and holds together when pinched. Transfer the dough to a large bowl and press into a ball. Knead a few times until the dough comes together. Turn out onto a piece of parchment paper. Top with another piece of parchment and roll out the dough until 3/8 inch thick. Refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Cut out cookies using a 3-inch round cookie cutter. Arrange 2 inches apart on 2 unlined baking sheets, then insert an 8-inch lollipop stick about three-quarters of the way into each. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
• Bake, switching the pans halfway through, until the cookies are set, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
• Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in the water and cherry extract with a mixer on medium speed until soft glossy peaks form, about 3 minutes; add up to 1 more tablespoon water as needed until the icing is pipeable but not runny. Tint red with food coloring.
• Decorate the cookies: Transfer about 1/2 cup icing to a resealable plastic bag and snip a corner. Pipe the icing around the edge of each cookie; set the bag of icing aside for adding details later. Thin the icing in the bowl until the consistency of runny yogurt, adding 1 teaspoon water at a time. Transfer to another resealable plastic bag and snip a corner; pipe within the outline, then use the back of a spoon or an offset spatula to smooth it out. Let set, about 1 hour. Pipe the reserved detail icing on top of the cookies to make a floral design.

CHERRY RIPPLE, CHOCOLATE & ROSE ICE CREAM

Steps:

• Line a 900g loaf tin with parchment or cling film. Tip the cherries into a food processor with 2 tbsp syrup from the tin, add the rose water and blend to a purée.
• Whip the cream until it holds soft peaks, then stir in the condensed milk and half the cherry purée. Pour roughly a third of the mixture into the loaf tin, swirl through some of the purée and scatter with chocolate, then repeat the layers until you've used all the ingredients up. Freeze for at least 4 hrs. Turn out the ice cream, slice and serve with biscuits and extra cherries, or use a scoop for balls to fill ice cream cones.

CANDIED ROSE PETAL AND CHOCOLATE COOKIES

Steps:

• 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on low power. Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk. Add the heavy cream and rose spread. Stir until just combined and set aside. Do not overmix.
• 2. In a medium bowl, sift together the flour, baking soda, and salt and carefully fold into the wet mixture. Gently add the chocolate, mixing it well. Freeze the dough just until cold and firm, about 5 minutes.
• 3. Using a 2-ounce ice cream scoop, drop the dough 3 inches apart onto prepared cookie sheet. Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown. Transfer the cookies to a rack to cool.

VEGAN ROSE WHITE CHOCOLATE CHIP OATS COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
• Whisk together all of the dry ingredients in a mixing bowl: oat flour, baking soda, baking powder, and salt.
• In a separate, large mixing bowl, combine the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and rose water and mix until thoroughly combined.
• Combine the dry and wet ingredients in a mixing bowl. Whisk until everything is well mixed. Stir in the chocolate chips and rose petals.
• Cover the cookie dough bowl. Allow to remain at room temperature for 10 minutes to allow the dry mixture to absorb the liquid mixture.
• Scoop about 2 teaspoons of cookie dough onto the baking sheet lined with parchment paper. Use your palm to softly flatten the cookies into a circular disc, they will not spread while baking. Chocolate chips can be pressed into the tops of the cookies if desired.
• Bake for 8-10 minutes, or until lightly golden brown and set. With a flat, heatproof spatula, remove the cookies from the baking sheet and set them on a cooling rack to cool. Allow to thoroughly cool and serve.

CHOCOLATE, RASPBERRY & ROSE BATTENBERG GATEAU

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base of 2 x 18cm round sandwich tins.
• Start with the chocolate sponges. Put all the ingredients in a bowl and beat with an electric whisk until the mixture comes together smoothly. Working quickly, weigh the batter, then spread exactly half in each tin. Bake for 30 mins - when you poke a skewer into the middle, it should come out clean. Cool in the tins for 15 mins, then carefully turn out onto wire racks to finish cooling while you make the raspberry-rose sponges.
• Clean the tins, then grease and line as above. Whizz the freeze-dried raspberries and flour together until no lumps of raspberry remain. Tip into a mixing bowl, add the butter, sugar, eggs, almonds, rose water and yogurt, and beat together as above. When smooth, beat in a little pink food colouring bit by bit until you get a nice colour - it will fade a bit during baking. Weigh, divide between the tins and bake and cool as above.
• Once cool, gently cover and chill the sponges for 30 mins - this will make cutting them easier and neater.
• Unwrap the sponges and, if they have domed in the centre, trim to flatten. Cut a 12cm-diameter circle out of the centre of each sponge using a biscuit cutter or paper template. Then cut a 6cm-diameter circle from the centre of your 12cm sponge. From each sponge, you should end up with a 6cm circle, a 12cm ring and an 18cm ring. Swap the middle rings of the chocolate sponges with the middle rings from the raspberry-rose sponges, and fit the cut pieces back together. Handle the sponges very gently to avoid cracking the edges too much.
• Heat the jam to melt, then sieve to remove the seeds. Generously brush some over one of the sponges and top with an alternating sponge. Repeat to stack up all the layers. Sit the cake on a serving plate or cake stand.
• Break the chocolate into a heatproof bowl with the cream and butter. Set over a pan of barely simmering water so the bottom of the bowl doesn't touch the water, and very gently melt together. Cool until slightly thickened and more spreadable, then spread all over the cake to finish. Don't return to the fridge - this cake keeps for two days at room temperature - and tastes better the day after assembling.

CHOCOLATE & ROSE TART

Steps:

• Start by making the pastry. Cream the butter and sugar in a large bowl, using an electric whisk or a wooden spoon, until pale and light. Add the egg yolks, one at a time, beating well after each addition, then add the vanilla seeds. Stir in the flour, then bring the dough together with your hands until it forms a ball that leaves the bowl clean. Wrap in cling film and chill for 30 mins or overnight.
• Heat oven to 190C/170C fan/gas 5 and grease a 23cm loose-bottomed, deep fluted tart tin. Lightly dust your work surface with flour, then roll out the chilled pastry and line your tin with it, making sure there's a slight overhang. If the pastry tears, use your fingers to push the pieces back together (it will fuse back together neatly in the oven). Put a piece of baking parchment on top of the pastry and weigh it down with baking beans. Bake for 15 mins, remove the parchment and beans, and return to the oven for a further 15 mins until crisp and golden.
• Trim any excess pastry with a serrated knife, so the edge sits flush with the tin, and let cool completely.
• Mix all the rose & cassis layer ingredients in a bowl, using enough food colouring to turn it dusky pink. Pour the mixture into the pastry case and chill for 10 mins to firm up.
• Meanwhile, for the cheesecake layer, break the chocolate into pieces and tip into a large, heatproof bowl. In a small pan, gently heat the double cream and cream cheese until piping hot and melted together. Quickly pour the mixture over the chocolate, let it sit for 1 min, then stir until completely smooth and melted. Pour the mixture over the rose & cassis layer, then return the tart to the fridge.
• To make the chocolate ganache, put all the ganache ingredients in a heatproof bowl and microwave in short bursts until melted. (Alternatively, heat all the ingredients in a bowl over a pan of barely simmering water.) Pour over the cheesecake layer and chill the tart for at least 30 mins, or overnight if you prefer. Just before serving, carefully remove the tart from the tin and put on a serving plate or board. Decorate with a pinch of sea salt flakes and a few rose petals. Cut into slices and serve.

ROSE'S CHOCOLATE MOUSSE BERRY CAKE

Steps:

• 1. Prepare chocolate cake mix as directed on the package by adding eggs, vegetable oil, and water.
• 2. Pour into a 10-inch springform pan. Bake at 325 degrees for a dark pan for about 45 minutes.
• 3. Cool cake and slice a sliver off of the top of the cake to make a flat surface.
• 4. Slice 1-1/2 pints of strawberries in half, thinly slice the rest. Place a portion of the strawberries around the perimeter standing up, cut side facing out.
• 5. Cover the top of the cake with the sliced strawberries.
• 6. Then top with the whipped topping.
• 7. Prepare one package of chocolate mousse dessert mix. Stir into this the melted chocolate to make a dark chocolate mousse.
• 8. Spread this over the top of the whipped topping on the surface of the cake. Refrigerate for at least 3 hours.
• 9. Carefully remove the springform pan and top the cake with the remaining strawberries. I removed the springform side first, topped the cake with the cut strawberries, then put the form back on for easy transport.

ROSE PETAL CHOCOLATE CAKE

Steps:

• Preheat the oven to 160C/fan140C/gas 3. Grease and base line a 20cm round, deep cake tin with baking paper. Put the milk in a jug and add the vinegar – it will curdle. Melt the chocolate in a large bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth.
• Add the butter and remaining cake ingredients plus the milk mixture to the melted chocolate. Beat until smooth, then tip into the tin. Bake for 1 1/4-1 1/2 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely.
• Using a bread knife, halve the cake horizontally. Sprinkle the cut sides with sherry or Marsala, if using.
• Melt the chocolate and butter in a pan over a low heat. Stir until smooth, then remove from the heat. Cool for a few minutes, then beat in the cream. Set aside to thicken slightly.
• To decorate, use a quarter of the icing to sandwich the 2 cake halves together. Spread the remaining icing over the top and sides of the cake. Decorate with rose flower or fondant petals to serve.

CHOCOLATE ROSE

Steps:

• Pour 1 ounce tequilla rose and 1 ounce of creme de casao in a glass with ice.
• Mix with milk.

CHOCOLATE ROSE - HOW TO MAKE RECIPE - (4.5/5)

Steps:

• How To Make Chocolate Clay Dough: In a shallow bowl, melt the chocolate in the microwave for 2 minutes; stir. 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. Learn different techniques for How To Melt Chocolate. Add corn syrup to the melted chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula). 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 approximately 2 hours. Use at once or store in an airtight container at room temperature for up to 1 month. How To Make Chocolate Roses: Knead a handful of dough at a time on a work surface until it is soft and pliable (like Play-Dough). Roll dough into twelve (12) 1/2-inch diameter chocolate balls. For one full-sized rose, you will need 12 balls, and for rosebuds, you will need 4 to 5 balls. The size of the ball will determine the size of the rose. For small roses use small chocolate balls, for large roses use large chocolate balls. Place the balls on waxed paper or plastic wrap about 1-inch apart. Using your fingers, press on the center and then on either side of each chocolate ball, flattening the disk into 1-inch round flat disks about the size of a quarter (leave the top edge thinner than and bottom edge). Repeat with the remaining chocolate balls. Remove one prepared 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, 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. Roses will harden after a few days and can be saved by storing in a cool, dry place.

PISTACHIO, ROSE & WHITE CHOCOLATE BLONDIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and butter and line a 20 x 20cm baking tin. Tip the pistachios into a pan and toast over a medium heat for 3-4 mins until aromatic, tossing occasionally so they don't burn. Set aside.
• Melt the chopped white chocolate and butter together, either in a bowl set over a pan of simmering water or in the microwave in short bursts. Leave to cool slightly, then beat in the brown sugar with a wooden spoon. Add the eggs, mixing well after each addition, then stir in the rosewater and ¼ tsp salt. Sieve in the flour and gently fold together.
• Roughly chop the cooled pistachios, then add them to the blondie mix and fold in the white chocolate chips. Pour the mixture into the lined baking tin.
• Bake for 35-40 mins until set and golden brown, then leave to cool completely before slicing. To serve, scatter with dried rose petals, if you like.