I'm thinking by now the "don't eat sweets" resolution has worn off and you're ready for a bite of chocolate. I want your first bite to be so delicious you're happy you blew your resolution.
One of my favorite chocolate combinations is with peanut butter and I loved the recipe I used for the Chocolate Owls I made last fall. It's a new year and now it's a new shape, roses for Valentine's Day!
Chocolate Peanut Butter Roses!
Such a pretty presentation with the simple addition of a leaf and cupcake liner.
They can be made with any mold, I used the rose mold so I could promise you a chocolate rose garden.
Use the recipe HERE.
This rose mold is from Martha Stewart.
Coat the bottom of the rose mold with chocolate.
Fill the inside with a ball of the peanut butter filling.
Cover with more chocolate and freeze.
Once the roses are frozen, turn the mold over and gently press out.
I felt like the chocolate rose needed color, like a leaf and a little bit of red.
Make green fondant leaves with a plunger cutter.
Take a mini red and white polka dot cupcake paper and turn inside out and press flat.
Add a bit of white frosting to the side of the cupcake paper.
Stick on one leaf.
Add more frosting to the side of the left and add the other leaf.
Add a bit of frosting to the center of the cupcake paper and add the rose.
To make sure it tastes good, have a bite!
Better than I remembered.
An edible rose garden just for you!
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