If you love all things rose-flavored, these Rose Truffles are going to become a fast favorite. Made with creamy white chocolate, fragrant rose water, and vibrant freeze-dried raspberries, these treats are elegant, simple to make, and perfect for gifting (or indulging yourself!). The floral aroma and subtly fruity note make them a standout among confections.
These truffles are quick to whip up and store beautifully. They’re a lovely choice for Valentine’s Day, bridal showers, Mother’s Day — or any time you want to make something a little extra special.
Recipe: Rose Truffles
Yield: ~ 20 truffles
Prep Time: 20 minutes
Cook Time: 5 minutes
Chill / Additional Time: 2–3 hours (or overnight)
Total Time: ~ 3 hours (including chilling)
Ingredients
- 300 g (10.5 oz) white chocolate, chopped into small pieces
- 55 g (¼ cup / 1.9 oz) unsalted butter, at room temperature
- 3 tbsp rose water (food-safe)
- 60 g (≈ 1 cup) freeze-dried raspberries (or raspberry powder)
- 50 g (½ cup / 1.8 oz) powdered (icing) sugar, for dusting
Instructions
- Crush the raspberries.
Place the freeze-dried raspberries in a food processor or blender. Pulse until they become a fine crumb or powder. - Melt the chocolate and butter.
Combine chopped white chocolate and butter in a microwave‑safe bowl. Heat in 30‑second intervals (at medium or 50‑70 % power), stirring between intervals, until completely melted and smooth. Be careful not to burn the chocolate. - Mix in flavorings and chill.
Add the ground raspberries and rose water to the melted chocolate mixture. Whisk gently until evenly combined (avoid whipping in too much air).
Cover the bowl with cling film (press the film directly onto the surface of the mixture to prevent a crust). Let it cool to room temperature, then refrigerate for 2–3 hours or overnight until firm. (If butter separates, stir gently to reincorporate.) - Form the truffles.
Once firm, scoop about 1 tablespoon of the mixture and roll into balls. Roll each ball in powdered sugar until coated. If mixture softens too much during shaping, refrigerate briefly to firm up. - Chill again.
Place the truffles on a lined tray or plate and chill in the refrigerator for 30 minutes to 1 hour so they fully set.
Nutrition (per truffle)
- Calories: ~ 102 kcal
- Total Fat: ~ 7 g
- Saturated Fat: ~ 4 g
- Carbohydrates: ~ 9 g
- Sugar: ~ 9 g
- Protein: ~ 1 g
Tips & Variations
- Fine texture matters: Grinding the raspberries as finely as possible gives a smoother, more even color and better mouthfeel.
- Melting slowly: Use gentle heat (medium microwave or double boiler) to avoid burning or seizing the chocolate.
- Firm mixture before rolling: The mixture must be cold and firm to roll into nice shapes. If it warms, return it to the fridge.
- Alternate coatings: Instead of powdered sugar, you can dip the truffles in melted chocolate (dark, milk, or semi‑sweet) for a shell. Melt about 1 cup of chocolate chips with 1 tablespoon of coconut oil over a double boiler, dip, shake off excess, and place on parchment.
- Flavor swaps: You can substitute freeze-dried strawberries instead of raspberries. The color may be softer — feel free to add a drop of red food coloring if desired.
- Storage: Keep in an airtight container in the refrigerator for up to 1 week. You can also freeze uncoated truffles (on a tray first, then transfer to a bag) for up to 1 month. Defrost in the fridge until surface is dry.
Why This Recipe Works
- Aromatic rose flavor — The 3 tablespoons of rose water ensures a clear floral note without overpowering the chocolate.
- Silky texture — The combination of butter and melted white chocolate produces a creamy, melt‑in‑your‑mouth truffle.
- Natural pink hue — The freeze-dried raspberry powder gives a lovely blush color while complementing the rose flavor.