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Flowers and chocolates are traditionally given on Mother’s Day. This year, with a little effort, you can combine the two and make Rich Chocolate Roses instead. Your thoughtfulness will certainly be appreciated!
The chocolate dough is simple to make and a joy to work with, similar to soft clay. The chocolate roses are quickly formed, petal by petal, and baked directly on a cookie sheet.
Rich Chocolate Roses Recipe
The recipe makes 4 dozen chocolate roses, but if you don’t need that many, the dough can easily be rolled into balls, flattened with a cookie stamp or fork, and baked. For an even more decadent chocolate treat, the cookie bottoms can be dipped in melted chocolate and placed on waxed paper until firm.
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1 cup softened butter
1 cup sugar
2 tablespoons milk
1 egg plus 1 yolk
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Heat oven to 350 F.
In a large bowl, cream together butter and sugar until light and fluffy.
Add milk, egg, egg yolk, and vanilla. Mix until well combined.
Add the flour, cocoa powder, cornstarch, salt, baking soda, and baking powder. Stir well.
Work with 1/4 of the dough at a time. Wrap the remaining dough in plastic wrap and keep in the refrigerator until needed.
Each rose will have 8 petals and a center, using approximately 1/4 teaspoon per petal. Don’t worry if they aren’t exactly the same size. Use smaller ones near the center, and larger ones on the outside.
Roll your dough out into a thin “snake” and snip off small pieces with scissors, approximately 1/4 teaspoon each. Of course, you can make your roses larger if you wish.
Roll into balls and press with your thumb to flatten the ball. It doesn’t have to be perfectly round. Different shapes will give each of your roses an individual appearance.
Create the center by rolling a flattened petal loosely. Wrap three petals around the center, overlapping them as you go.
Add 5 more petals, overlapping them slightly and gently coaxing them outwards.
When all of the petals have been added, you can shape them if you want by pinching the edges of the petals a little (thinning them slightly) and curling the edges.
With the scissors, snip the bottom of the rose off, leaving a flat base. Set the rose on an ungreased cookie sheet.
Repeat, putting the roses an inch apart. Bake 10-11 minutes. Allow the roses to cool on the cookie sheet.
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