These rose truffles are perfect for Valentine’s Day, bridal showers, tea parties, baby showers, or any other occasion that calls for a beautiful and whimsical treat. These chocolate truffles are flavored with rose water and topped with a sprinkle of dried rose petals. They’re delicious and so easy to make.
Ingredients and Substitutions
Rose water gives these truffles a delightful rose flavor and scent. Be sure to use food grade rose water as opposed to cosmetic rose water. If you have trouble finding rose water at your local grocery store, it can be purchased online.
I like to use dark chocolate when making these truffles, but you can substitute any type of chocolate you prefer.
A sprinkle of dried, food grade rose petals gives these treats such a pretty appearance. You can substitute fresh, food grade rose petals if you prefer. I wouldn’t use rose petals from a bouquet that you purchased at a florist or grocery store unless they are labeled as edible or food grade, since otherwise they will likely be covered in pesticides.
How to Make Rose Truffles
Start by adding one cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the rest of the chocolate for later). Cook, stirring constantly, until the chocolate has melted completely, then remove the pot from the heat.
Next you’ll transfer the melted chocolate to a bowl. Add the rose water to the bowl, then mix until smooth. Place the chocolate rose water mixture in the fridge to chill for 25 minutes.
When the chocolate rose water mixture has finished chilling, scoop out two teaspoons of the mixture and use your hands to form it into a ball (wearing kitchen gloves makes this easy and mess free). Place the chocolate ball on a plate lined with parchment paper or a silicone baking mat, then repeat with the rest of the chocolate rose water mixture (you should end up with 12 balls).
Add the remaining 3/4 cup of dark chocolate to a pot on the stove set to lose heat, then cook until melted, stirring constantly. Transfer the melted chocolate to a bowl.
Add one of the chocolate rose water balls to the bowl of melted chocolate and use a spoon to gently stir, ensuring that the ball is completely coated in melted chocolate. Next you’ll use two forks to lift the chocolate ball out of the bowl of melted chocolate, allowing any excess chocolate to drip into the bowl, then place it back on the plate lined with parchment paper or a silicone baking mat.
Add a sprinkle of dried rose petals on top of the truffle, then repeat with the rest of the chocolate balls.
Place the plate of rose chocolates in the fridge to harden for at least one hour, then leave them out at room temperature for 30 minutes before serving.
Storage and freezing
Store these truffles in an airtight container in the fridge for up to five days, then leave them out at room temperature for 30 minutes before serving. Or freeze them for up to three months and defrost at room temperature before serving.
More Chocolate Truffle Recipes to Try
- These mango truffles are bursting with flavor.
- These pumpkin spice chocolates are rich and delicious.
- These olive oil chocolates have a completely unique flavor and luscious texture.
Rose Truffles Recipe
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1 3/4 cups chopped dark chocolate
- 1 tablespoon dried rose petals (food grade)
- 2 teaspoons rose water (food grade)
Instructions
- Add 1 cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the rest of the chocolate for later).
- Cook, stirring constantly, until the chocolate has melted completely, then remove the pot from the heat.
- Transfer the melted chocolate to a bowl.
- Add the rose water to the bowl, then mix until smooth.
- Place the chocolate rose water mixture in the fridge to chill for 25 minutes.
- Scoop out 2 teaspoons of the chocolate rose water mixture and use your hands to form it into a ball (wearing kitchen gloves makes this easy and mess free).
- Place the chocolate ball on a plate lined with parchment paper or a silicone baking mat, then repeat with the rest of the chocolate rose water mixture (you should end up with 12 balls).
- Add the remaining 3/4 cup of dark chocolate to a pot on the stove set to lose heat, then cook until melted, stirring constantly.
- Transfer the melted chocolate to a bowl.
- Add one of the chocolate rose water balls to the bowl of melted chocolate and use a spoon to gently stir, ensuring that the ball is completely coated in melted chocolate.
- Use two forks to lift the chocolate ball out of the bowl of melted chocolate, allowing any excess chocolate to drip into the bowl, then place it back on the plate lined with parchment paper or a silicone baking mat.
- Add a sprinkle of dried rose petals on top of the truffle.
- Repeat steps 10-12 with the rest of the chocolate balls.
- Place the plate of truffles in the fridge to harden for at least one hour, then leave them out at room temperature for 30 minutes before serving.
Notes
- Store these truffles in an airtight container in the fridge for up to five days, then leave them out at room temperature for 30 minutes before serving. Or freeze them for up to three months and defrost at room temperature before serving.
Nutrition
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