Turkish Delight And White Chocolate Squares

Go on, treat your sweet tooth

28 January 2015

Makes 20

• 1/3 cup cream
• 250g white chocolate, finely chopped
• ¼ tsp rose water essence
• 2 tbsp Turkish delight, chopped

1 Heat the cream in a small pot to almost boiling. Place the chocolate pieces into a bowl, pour over the hot cream and allow to melt, stir in the rosewater essence and Turkish delight.
2 Transfer to a lined 20x10cm square tray and refrigerate for 3–4 hours or until set.
3 Once the mixture has set, remove from the tin and place on a chopping board, cut into small squares and serve immediately, or refrigerate until ready to serve.

Text and image: Fairlady

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