- 1 Pound plus 2 ounces couverture chocolate, very finely chopped, such as El Rey or Valrhona, divided
- 1/2 Cup heavy cream
- 1 Tablespoon dried hibiscus
- Confectioners’ sugar
- Hibiscus flower crystals
- 23 karat edible gold leaf
Place 8 ounces of the chopped white chocolate in a heatproof bowl; set aside.
Bring cream and dried hibiscus to a boil in a saucepan. Remove from heat, cover and let sit for 15 minutes. Strain through a fine meshed strainer and return to clean pot and reheat just until it comes to a boil. Immediately pour cream over the chopped chocolate, cover the chocolate and let sit for 5 minutes to melt the chocolate. Stir very gently until smooth.
Place mixture into a shallow bowl; cover with plastic wrap and allow to cool at room temperature, then refrigerate until firm enough to roll, preferably overnight.
Coat your hands lightly with confectioners’ sugar and roll ganache into 3/4-inch balls. (A melon baller or tiny 1-inch scoop works well here). These should be as round as possible, but do not fret about them being perfect. Place in a single layer on a jellyroll pan and refrigerate until very firm.
Melt the remaining 10 ounces of white chocolate. Line a jellyroll pan with aluminum foil, shiny side up, smoothing out any wrinkles. Use two forks to dip the ruffles in the white chocolate, always making as thin and even a coating as possible, allowing any excess chocolate to drip away before placing truffle on the prepared pan. Sprinkle each truffle with a tiny bit of sugared hibiscus while chocolate is still wet. Use a tweezer to pick up a piece of gold leaf and place it on top of each truffle. Refrigerate until firm. Place in fluted paper cups, if desired. Refrigerate in an airtight container in a single layer for up to 1 week; serve at room temperature.