Try this delicious twist on classic rose and violet creams.

Ingredients

• 3 1/2 oz milk chocolate, broken into pieces
• 3 1/2 oz semisweet chocolate, broken into pieces
• 2 tbsp butter
• 5 tbsp heavy cream
• 1 tsp rose water
• 1 tsp violet liqueur or violet extract
• crystallized rose petals and violets, to decorate

Directions
1 Arrange 16 foil petit-four foil cups on a tray or cookie sheet. Melt  the milk chocolate in a heatproof bowl  set over a pan of gently simmering water, stirring once or twice until smooth.

2 Spoon a little chocolate into each cup and, using a small paintbrush, paint the insides of the cup. Let set in the refrigerator.

3 Repeat step 2 twice more and then let set completely, preferably overnight. Then, very carefully peel away the foil cups.

4 Put the semisweet chocolate and butter in a bowl. Put the cream in
a small pan and bring to a boil, pour over the chocolate and butter. Set this bowl over a pan of gently simmering water and stir once or twice until the chocolate has completely melted. Set aside until cooled to room temperature.

5 Beat the chocolate mixture until light and fluffy. Divide into two and add the rose water to one half and the violet liqueur to the other.

6 Fill a pastry bag fitted with a star tip and pipe a swirl of the chocolate rose mixture into half of the chocolate cups. Top with a crystallized rose petal. Repeat with the violet mixture and top  with a crystallized violet.

7 Transfer the chocolates into new foil cups. These chocolates keep for
up to a week chilled but they’re best enjoyed at room temperature.

Prep time: 40 minutes, plus chilling
Cook time: 10 minutes
Makes: 16

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Excerpted from Handmade Gifts from the Kitchen.  Copyright © 2014 Alison Walker. Published by Appetite by Random House, a division of Random House of Canada Limited a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.