On the weekend, I went to one of my favourite places to buy gin – Nicks Wine Merchants. The staff are very knowledgable, friendly and helpful. As I wandered excitedly down the aisles perusing the offerings, a beautifully painted bottle caught my eye. Then I saw the name – Turkish Delight. Intrigued, I read the label. It was made in Tamborine Mountain, Queensland, Australia. I recognised the place immediately! A few years ago my partner and I went to Tambourine Mountain in search of this distillery and much to our disappointment discovered that it was closed on Sundays. I had really wanted to try their Turkish Delight liqueur. Well now I could 🙂 I grabbed the bottle and made my way quickly to the counter, almost forgetting about my gin. But as I passed the gin section I stopped, lured by the promise of piquant juniper libations. The staff were happy to help me choose a very unusual gin, which I’ll be sharing with you soon.
When I got home I didn’t know what to drink first. After much consideration I went for the Turkish Delight liqueur.
It is a really grown-up liqueur, not sickly sweet, very fragrant and tasty, with a good kick of alcohol. Its light rose colour matches the sophistication of the drink. To accompany it I thought I would whip up a batch of my Turkish Delight Truffles – a fragrant blend of milk chocolate, cream and rose water.
Ingredients
200g milk chocolate, broken into small pieces
1/4 cup double cream
1 teaspoon rose water (or to taste)
cocoa for rolling
Instructions
Fill a saucepan about one-third full with water and bring to a gentle simmer. Set a heatproof-bowl over the saucepan, making sure the water does not touch the bottom of the bowl. Add the chocolate and cream to the bowl. Occasionally stir with a metal spoon until the chocolate is melted and the mixture is smooth.
Remove from heat and stir in the rose water.
Cover with plastic wrap and refrigerate for 1 hour or until firm enough to roll into balls.
Line a baking tray with baking paper.
Place some cocoa into a small bowl.
Use a melon-baller to scoop chocolate into a rough ball and, working with one ball at a time, roll ball in the cocoa until covered then place onto prepared tray.
Continue until all the chocolate is rolled, topping up with cocoa as needed.
Refrigerate until firm.
Bring to room temperature before serving.
vsomethingspeaks 
Whenever I see rosewater as an ingredient in a recipe I immediately find myself fearful Vicky. I think of it as a cosmetic or pharmaceutical ingredient. I don’t know how to make it or where to safely purchase it. Is this because Americans are unfamiliar with its usefulness? I know I am, but I am not greatly sophisticated myself. Please help!
Especially before your book is published, because I have seen you use rosewater in Princess Pinky Cuppycakes and not known what to do. I now remember Bob T introducing you to us earlier, and just turning away because of this one ingredient. Much love, Candy.
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Hi Candy,
I’m still laughing at you turning away from Pinky’s Cuppycake because of the rose water 🙂
I remember other Panda Faithful asking me about that ingredient. It caused a bit of a fuss, as did the mascarpone!
Don’t be frightened of rose water. The best places to get it are Middle Eastern shops or Health Food shops. You can even buy it online at Amazon. The brand I usually use is Cortas.
The key to using rose water is to go slowly – less is more. Add a small amount, taste, then add more if you want a stronger flavour.
There is also rose essence and rose syrup.
Rose essence is more concentrated so use less.
Rose syrup has sugar added and is used more like a cordial.
If you really dislike the flavour of rose water you can substitute orange flower water, almond extract or vanilla extract – just make sure you use less and taste as you go 🙂
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Thank you Vicky. Making Marscopone may be out of my skillset, in fact I’m sure it is, but I’m up for the challenge. Just anticipate a future email from an overwhelmed me. Marscopone is yummy, so no fears here. I think it is interesting that different cultures have different tastes. I’m sure I misspelled Marscopone.
One of my New Year’s resolutions is to learn a bit more about Australia and Australians. It is too easy to become comfortable in one’s niche. Thank you for being my inspiration. I sent my friend Ethan your mocha recipe; in his mid-30s now, it is time to step up his game on dates. No more Miller lite at the evening’s end. I also sent the sea serpent recipe because it is healthyIsh and not too sweet. Americans his age are anti-sweet. They will learn. Plus snakes. He thinks you are “Bada$s” if you will pardon me. A great compliment, I can assure you.. He is one of me favorite persons and should I have a fantasy party, you, Paul, Ethan, Batty & Ethan’s well behaved chocolate lab, Dirte, would be in attendance.
I was worried. I woke up in the middle of a long sleep and made my post. Then wondered if I insulted you. I know I’m unsophisticated and come from an average back ground, so thought others might have the same question. But unlike me, they may not be brave enough to ask.
Thank you for the answer!
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I never thought of making mascarpone but I did a quick bit of research. It doesn’t appear too difficult. If you can’t find it you can substitute with cream cheese. Mascarpone is a bit more acidic but I don’t think Pinky will mind.
I love being thought of as a “Bada$s” 🙂
Batty said she would love to come to your fantasy party and meet Dirte – and the rest of you!
I’m happy to answer any questions on Australia, just don’t judge us on our government.
I would be stunned if you ever insulted me Candy. You are one of the loveliest people I know. No matter how long you have been cooking there is still plenty to learn. I love that you ask questions because others have the same questions but are embarrassed to ask. Thank you for your ongoing support, friendship and the questions 🙂
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I love Turkish Delight but have never had it as a liqueur sounds and looks delicious as do your Turkish Delight Truffles. As always I love the glasses you put your drinks in and the vase is stunning.
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Thanks Helen. I thought the glass matched the liqueur perfectly.
I love trying anything with rose water. They had one made from lavender which I was tempted with. Might have to go back and see what else they have 🙂
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