Rose truffles are extremely easy to make, and taste creamy, rich, and outrageously delicious! You barely need more than white chocolate, freeze-dried raspberries, and rosewater to whip up these tempting treats.
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Homemade rosewater truffles
If you love rose everything, these rose truffles are the chocolate treat for you! The white chocolate rose truffles are small, decadent, and full of lovely rose aroma – just the way truffles should be. They are the perfect sweet treat for spring, summer, and Valentine’s Day.
You could say I have a slight obsession with rose-flavored food. I recently shared these rosewater cookies, rose milk, and chocolate cookies with rose filling. Up now is this romantic rose flavored chocolate recipe!
Why this easy truffle recipe works
- Rose flavor: My recipe calls for 3 generous tablespoons of rose water, which helps the floral notes come through.
- Soft and chocolatey: A combination of white chocolate and butter creates a delicious chocolate flavor and decadent, silky texture.
- Natural pink color: Freeze-dried raspberries give these truffles a beautiful pink color and add a fruity note. Even with the raspberries, you can still taste the rose aroma.
- Edible gift: Rose flavored chocolate is perfect for almost any occasion, but the bright pink color and rose aroma make this white chocolate truffle recipe perfect for Valentine’s Day, Mother’s Day, and Easter.
Rose truffle ingredients
My rose truffles are such a fun and easy treat to make because they’re quick to throw together. You can also prep ahead and store them in the fridge for whenever you want to gift them. You’ll only 5 ingredients to make this tasty rose chocolate recipe. Here’s your shopping list:
- White chocolate: Buy high-quality white chocolate because good chocolate will make or break these rose truffles. I either chop up a whole chocolate bar or use the white chocolate wafers from Ghirardelli.
- Rosewater infuses the truffles with a lovely rose aroma. When buying rose water, ensure that it’s safe for consumption and not intended for skin care.
- Unsalted butter adds richness to the truffles and creates the perfect creamy texture.
- Freeze-fried raspberries are responsible for the bright pink color. You could purchase raspberry powder, but whole freeze-dried raspberries are cheaper and take no time at all to grind.
- Powdered sugar is needed to roll and coat the truffles. I also share instructions for coating the truffles in chocolate in the FAQ section.
This chocolate truffle was first published in July 2017 and was updated with new pictures and content in January 2022. The original recipe called for cream, over the years I found that the rise truffles turn out better with butter alone.
How to make rose truffles
These white chocolate rose truffles are so rich and delicious and have a bright raspberry and rose flavor. Let’s go over the recipe step-by-step!
Step 1: Crush the raspberries
- Using a food processor or blender, pulse the freeze-dried raspberries into fine crumbs.
Step 2: Melt the chocolate
- Add the white chocolate and butter into a microwave-safe bowl and heat in the microwave set to medium-high in 30-second intervals until the chocolate has completely melted.
- Stir between each interval until perfectly combined.
- Be careful not to burn the chocolate.
Step 3: Make and chill the mixture
- Add the ground raspberries and rosewater, and whisk until well blended but avoid adding too much air into the mix.
- Cover with cling film and make sure to place the cling film right on the surface.
- Put the mixture into the refrigerator to firm up for 2 to 3 hours or overnight.
- Some of the butter might separate. Simply stir to incorporate back into the truffle cream.
Step 4: Form the truffles
- Use a small cookie scoop to form 1-tbsp sized balls of truffle mixture.
- Roll each rosewater truffle in powdered sugar until evenly coated. If the truffle mixture becomes too warm to be handled, refrigerate it to firm up again.
- Set the truffles on a plate lined and let them chill in the fridge for 30 minutes to an hour.
Tips for success
I’ve rounded up my top tips for ensuring your rose chocolate truffles turn out perfect every time.
- Process the raspberries into a fine powder. A fine powder will result in a more even color and smoother texture. Of course, it’s perfectly fine to have a few raspberry chunks here and there.
- Chop the chocolate into small pieces, so it melts more evenly.
- Set your microwave to medium or half power when melting the chocolate. This lessens the chance of burning and seizing the chocolate.
- Some of the butter might separate as the truffle cream cools. Simply use a spoon and stir distribute the butter back into the mixture.
- Let the mixture cool completely before forming truffles. If the mixture is too warm, it won’t hold its shape. The mixture will soften as your roll your truffles. Simply put it back into the fridge for a bit to firm up again.
What is rose water?
Rosewater is distilled from real rose petals. The clear liquid has an elegant floral flavor and elevates the flavor of any dish.
Where can I find rose water?
At your supermarket, you might find rose water in the baking aisle (next to other baking extracts) or in the international food section (where Persian and Middle Eastern foods are stocked.)
It’s also possible to order rose water online. I recommend this rose extract from Angel Bake, which is made from fragrant Bulgarian damascene roses.
Can I make this recipe with dark chocolate?
Yes, feel free to prepare the recipe with milk or dark chocolate if you prefer. Just keep in mind that dark chocolate is a little harder than white chocolate and your chocolate rose truffles will end up a bit firmer.
Can I make rose truffles with strawberries?
Most definitely! Strawberries are another flavor that pairs beautifully with the delicate rose aroma. Simply swap out the raspberries for the same amount of freeze-dried strawberries.
When I made strawberry rose truffles, I found that the color was a little lighter than with raspberries. I didn’t mind, but add a touch of red or pink food color to the recipe if it bothers you.
Can I coat the rose truffles in chocolate?
Sure! A chocolate coating will make the truffles recipe extra decadent and add another flavor layer. It’s a fun surprise to bite into a dark chocolate truffle and find a bright pink, rose-flavored inside.
I recommend semisweet, bittersweet, or milk chocolate for these truffles. To coat the truffles in chocolate, follow these steps:
- Melt 1 cup chocolate chips and 1 tablespoon coconut oil in a water bath until fully melted. The coconut oil makes the coating glossy and prevents the chocolate from becoming too hard.
- Using a fork, dunk the rose truffles one after another into the chocolate.
- Shake off excess chocolate and place it on a lined baking tray.
- Optionally, sprinkle with sprinkles or dried rose petals.
- Place the tray into the fridge until the chocolate coating has set.
How to gift these rose chocolate truffles
These chocolate rose truffles make lovely edible gifts. Whether you’re giving them out as Valentine’s Day gifts, to your mom on Mother’s Day, or a friend’s birthday, homemade chocolate truffles are always a fabulous idea.
To wrap the rose truffles, I suggest buying small carton takeout boxes from the store. Pop a few truffles in and decorate the box with a ribbon and gift tag. You can also put the truffles into a cute cellophane bag, and the recipient will see right away what they’re getting.
- Fridge: Store the rose truffles in an airtight container in the refrigerator for up to a week.
- Freezer: You can also freeze uncoated truffles for up to a month. To freeze, arrange the truffles on a lined baking sheet and freeze until solid, for 1 to 2 hours. Then transfer into a freezer bag or container and freeze. Allow frozen truffles to defrost in the fridge until they become soft and their surface feels dry to the touch.
- 10.5 oz / 300 g white chocolate, chopped into small bits
- 1/4 cup / 1/2 stick / 55 g / 1.9 oz unsalted butter, at room temperature
- 3 tbsp rosewater
- cup / 60 g / 2 oz freeze-dried raspberry
- 1/2 cup / 50 g / 1.8 oz powdered (confectioners’/icing) sugar for dusting
- Crush the raspberries. Using a food processor or blender, pulse the freeze-dried raspberries into fine crumbs.
- Melt the chocolate. Add the white chocolate and butter into a microwave-safe bowl and heat in the microwave set to medium-high in 30-second intervals until the chocolate has completely melted. Stir between each interval until perfectly combined. Be careful not to burn the chocolate.
- Make and chill the mixture. Add the ground raspberries and rosewater, and whisk until well blended but avoid adding too much air into the mix. Cover with cling film and make sure to place the cling film right on the surface. Allow to come to room temperature before putting the mixture into the refrigerator to firm up for 2 to 3 hours or overnight. Some of the butter might separate. Simply stir to incorporate back into the mixture.
- Form the truffles. Use a small cookie scoop to form 1-tbsp sized balls of truffle mixture. Roll each rosewater truffle in powdered sugar until evenly coated. If the truffle mixture becomes too warm to be handled, refrigerate it to firm up again. Set the truffles on a plate lined and let them chill in the fridge for 30 minutes to an hour.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 14mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 1g
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