Rose Truffles
Ingredients
- Truffle Filling
- 8 oz white chocolate finely chopped
- ¼ cup heavy cream
- 1 teaspoon rose water adjust to taste
- 1 teaspoon unsalted butter
- Pinch of salt
- Coating
- 6 oz white milk, or dark chocolate, chopped
- 1 teaspoon coconut oil optional
- Optional Decorations
- Dried edible rose petals
- Crushed pistachios
- Cocoa powder or pearl sprinkles
Instructions
- Heat the heavy cream over low heat until just simmering. Do not boil.
- Place chopped chocolate in a heatproof bowl. Pour warm cream over it and let sit 1–2 minutes. Stir until smooth.
- Mix in butter, salt, and rose water (start with ½ tsp, adjust to taste). Let ganache cool, then refrigerate 30–40 minutes.
- Scoop ~1 teaspoon ganache, roll into balls with lightly buttered hands. Chill 15 minutes if needed.
- Melt coating chocolate in 20–30 second intervals; stir in coconut oil if using.
- Dip truffles into melted chocolate, tap off excess, and place on parchment. Sprinkle with decorations before coating sets.
- Chill 20–30 minutes until firm. Serve chilled or at room temperature.
Notes
• Use food-grade rose water; add gradually to avoid overpowering flavor.
• Chill ganache before shaping for easier rolling.
• Handle gently to avoid deforming soft truffles.
• Chill ganache before shaping for easier rolling.
• Handle gently to avoid deforming soft truffles.