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A hand holds a cupcake liner with thin slices of watermelon arranged in a rose shape, garnished with a small mint leaf. These refreshing bites make for beautiful, health-inspired dishes, with more watermelon roses displayed on the gray surface behind.
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Watermelon Chocolate Roses

Prep Time20 minutes
Servings: 6 people

Ingredients

  • 1 slice of watermelon thick
  • 100 grams white chocolate
  • 6 fresh mint leaves
  • mandolin
  • medium heart-shaped cookie cutter
  • mini muffin tin
  • mini muffin liners
  • piping utensil / bag

Instructions

  • Halve the watermelon.
  • Slice the sides off so you have a piece of watermelon about 4 cm wide (1.5 inches).
  • Trim off the rind.
  • Use a mandolin to slice thin strips of the watermelon.
  • Cut these in half widthwise.
  • Roll the watermelon pieces tightly together one by one until you have a watermelon rose.
  • Dry the rose on a piece of kitchen towel.
  • Use the heart-shaped cutter to make the outer petals out of a strip of watermelon. Make sure these petals are straight at the bottom.
  • Melt the white chocolate.
  • Add the melted chocolate to a piping utensil or bag (or use a spoon).
  • Line a mini muffin tin.
  • Pipe or dollop the white chocolate into the bottom of the liners.
  • Stick the watermelon roses on top of the chocolate.
  • Place the heart-shaped petals on the outer edge of the roses. Ensure they are resting in the chocolate at the bottom of the liner.
  • Allow the chocolate watermelon roses to set. You can also put them in the freezer for 5 minutes.
  • Top with a mint leaf (optional).
  • Serve.

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