Turkish Delight Squares – Chocolate and Rosewater Recipe
This recipe is inspired by the Turkish Delight Chocolate Bar by Cadburys. It’s their signature milk chocolate filled with a floral and delicious rosewater jelly. Turkish Delight was a firm favourite of mine when I was young. As most children do, I too loved jelly and to combine chocolate and jelly, to me, was mind blowing. This no bake recipe definitely gives me a little nostalgia and considering it’s close to Valentine’s Day, it seems perfectly relevant.
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Okay so Imma break this no bake Turkish Delight Squares Recipe down into 3 easy steps;
Step 1: Biscuit Base
Step 2: Chocolate Ganache Layer
Step 3: Rosewater Jelly
Biscuit Base
So to start off, you want to grease and line a square baking tin. I chose a 8 inch (20cm) square cake tin, like this one. Next, take some crushed biscuits of your choice and mix in the melted butter. I had some of my delicious Hazelnut Shortbreads leftover from a previous recipe so I went with them. You can sub in any of your favourite biscuits here, digestives, hob nobs, oat biscuits etc. Press the biscuit mix firmly into the base of the lined tin, use the bottom of a glass or cup measure to help flatten it. Pop into the fridge to chill while you prepare the next layer.
Chocolate Ganache Layer
The next layer is a Chocolate Ganache Layer. This is a smooth, rich chocolate ganache that melts in your mouth. This is my go-to chocolate ganache recipe, like my Chocolate Tart Recipe. However, I have made an adjustment for this recipe and switched half the dark chocolate for milk just to lighten it up a bit. Simply add your chopped chocolate (or chocolate chunks or chips!) to a large mixing bowl and pour over hot (just barely boiled) cream. Allow to sit for a few seconds and then whisk briskly until all the chocolate ha melted. Pour this onto the biscuit base and chill for another 20 minutes.
Rosewater Jelly Layer
The next and final layer is the topping, which is a rosewater jelly. This is a super simple jelly flavoured with rosewater and contains Dr Oetker’s Gelatin Powder. You can pick up rosewater in most international shops, or here on Amazon. To make the jelly, begin by sprinkling the gelatin powder onto hot (recently boiled) water. Give it a little stir and leave to melt while you weigh the other ingredients. To a mixing bowl, add more hot water, sugar, rosewater and red food colouring. Whisk briefly until the sugar dissolves. Add in the melted gelatin and whisk again. Pour carefully on top of the chocolate ganache layer and pop back into the fridge for 4 hours to set. Sprinkle some dried rose petals on top of the jelly while it’s still wet for decoration if desired.
For more Chocolate Recipes, check out my Chocolate Category, here.
Turkish Delight Squares
Equipment
- Large mixing bowl
- Square 7 inch (18cm) cake tin. Preferably one with a loose bottom.
- Small saucepan
- Whisk
- Rubber spatula
Ingredients
Biscuit Base
- 150 grams crushed biscuits of your choice
- 50 grams melted butter
Chocolate Ganache Layer
- 200 grams dark chocolate, chopped
- 200 grams milk chocolate, chopped
- 300 ml cream
Rosewater Jelly Layer
- 100 grams caster sugar
- 175 grams hot (just boiled) water
- 1 tbsp rosewater
- 1 drop red food colouring
- 10 grams gelatin powder
Optional
- dried rose petals for decoration
Instructions
Biscuit Base
- In a large mixing bowl, add the crushed biscuits along with the melted butter. Mix together and press firmly into the bottom of a lined square baking tray. (7inch or 18cm)
- Chill in the fridge while you prepare the chocolate ganache.
Chocolate Ganache Layer
- Place the chopped chocolate into a large mixing bowl. Add the cream to the small saucepan and heat on a medium heat until the cream has just stated to bubble and boil.
- Remove from the heat and immediately pour on top of the chocolate. Allow to sit for 10-20 seconds.
- Whisk vigorously until all the chocolate has melted.
- Pour on top of the biscuit base and pop back into the fridge to chill for at least 20 minutes before you add the jelly layer.
Rosewater Jelly Layer
- Take 25 ml of the hot water and sprinkle the gelatin powder on top. Mix briefly and leave to stand while you weigh out the other ingredients.
- Add the hot water, sugar, rosewater and red food colouring to a large mixing bowl. Whisk briefly until the sugar dissolves.
- Add the melted gelatin and whisk again. Pour over the chocolate ganache layer and chill for at least 4 hours to set before cutting.
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