Pistachio Rose Truffles

Temper semi-sweet chocolate chips. Using a polycarbonate plastic truffle mold, coat the mold cavities with a thin layer of chocolate. Lightly tap mold on its side to remove excess chocolate from mold cavities and release air bubbles. Clean mold surface using a bench scraper. This will keep a clean edge on the chocolate truffle shells. Let truffle shells harden at room temperature. Reserve excess chocolate to re-temper for sealing the filled truffles.

Using a double boiler, heat chocolate chips and soymilk creamer until chocolate just melts.~110°F. Whisk to keep chocolate from scorching. Remove mixture from heat. Using an immersion blender, blend chocolate, milk, high oleic soybean oil, rosewater, and pure vanilla extract until smooth and glossy. Transfer ganache to piping bag, and let ganache cool until it reaches a fudge-like consistency.

Once chocolate truffle shells have hardened, pipe rosewater ganache into each shell, leaving 2-3mm open space at the top. Using tempered semi-sweet chocolate from step 1, cap off truffles by filling the remaining space in each shell. While the tempered chocolate is still melted, crust the caps with pistachios. Let truffles harden complete before removing from molds.

Once the truffles are removed from the molds, attached a single dried rose petal to the top of each truffle using a small dot of piped tempered chocolate. Store in a cool, airtight container (not refrigerated).