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These easy-to-make rose truffles feature real dried rose petals, white chocolate, rosewater, and whipping cream. The soft pink hue adds a pretty, romantic touch for Valentine’s Day.
Why Make These Rose Truffles?
When brainstorming recipes for Valentine’s Day, my mind immediately goes to all things pink. In the past, I’ve made pink and white chocolate bark, heart-shaped strawberry marshmallows, a pretty pink parfait, and even strawberry peppermint patties. This year I have pink roses on the brain (inspired by this rose simmer pot potpourri I developed a few months ago), so of course I had to make rose truffles.
Made from a creamy white chocolate ganache infused with real rose petals and culinary rosewater, these truffles taste sweet and lightly floral, without being “perfumy” or overpowering. After chilling, I’ve hand rolled the pink-tinted, rose-infused ganache into bite-sized balls, then dusted them in confectioner’s sugar for a smooth, powdery finish.
These rose truffles are ideal for Valentine’s Day gifting, or as a sweet surprise for anyone who loves the color pink!
Rose Truffle Ingredients
To make homemade rose truffles, you’ll need the following ingredients:
- Whipping Cream – Or heavy cream in the US. Whisked together with melted white chocolate, whipping cream gives these truffles their creamy mouthfeel. Keep some extra cream on hand to “top up” after straining out the rose petals.
- Dried Rose Petals – Infusing the cream with dried rose petals gives the truffles their floral flavor. Double-check to make sure that you’ve selected dried petals marked as “edible” or “culinary grade.” Do not use fresh rose petals.
- White Chocolate – Choose a good-quality chopped white chocolate or chocolate callets, rather than chocolate chips. (Chocolate chips contain stabilizers, so they’re better for baking than chocolatemaking.) For more on selecting the best white chocolate for truffles, see my notes below.
- Unsalted Butter – Softened butter makes a smooth, luxurious, melt-in-your-mouth ganache.
- Rosewater – Rosewater enhances the rose flavor. I prefer the Nielsen-Massey brand, but any good-quality rosewater will work. Like the petals, you want to make sure you’ve chosen culinary-grade rosewater, not the kind meant for skincare.
- Pink Gel Food Coloring – Gel food coloring gives the truffles their Valentine-ready pink color. I used Chefmaster’s Neon Brite Pink. You can omit the gel coloring and make these without the food coloring; the rose-infused cream will make your truffles a very, very pale shade of pink.
- Confectioner’s Sugar – You’ll need confectioner’s sugar (icing sugar) to roll the finished truffles. Or, roll the truffles in pink sanding sugar, unsweetened coconut, or pink nonpareil sprinkles instead.
Which Rosewater Should I Use?
Rosewater is a fragrant liquid made by distilling rose petals with water. With its floral scent and subtle rose flavor, it is commonly used in cooking and baking to enhance desserts (like my flourless chocolate cake with raspberry and rose) and drinks. It’s also used in skincare for its soothing and hydrating properties. You can find rosewater in specialty food stores, Middle Eastern or South Asian markets, natural beauty retailers, or on Amazon.
I prefer the Nielsen-Massey brand, but any good-quality rosewater will work for this truffle recipe. Just be sure to select a culinary-grade product—some rosewaters are meant for cosmetic purposes rather than consumption.
Choosing the Best White Chocolate for Rosewater Truffles
Good white chocolate make a big difference in the taste and texture of your finished truffles. Do not use grocery store chocolate chips—these contain stabilizers to help the chips retain their shape while baking, so they’re better for cookies and muffins than they are for truffles.
Your choice of white chocolate will impact the amount of time it takes for the ganache to set. Some chocolates set fairly quickly, while others might take 3-4 hours or longer. I suggest checking your ganache at the 2-hour mark, and periodically thereafter. It should be fully set, but soft enough to scoop, like scoopable ice cream.
Presenting and Serving These Pretty Pink Truffles
Some ideas for serving and gifting rose truffles include:
- Truffle Cups – Serve in decorative paper cups, garnished with dried rose petals. I think pink truffle cups would be pretty for serving these truffles, or heart-print cups for Valentine’s Day.
- Dessert Spreads – For parties, arrange rose truffles on a three-tiered stand, or a serving board along with fresh strawberries and homemade pink macarons. (This would be especially pretty for a bridal or baby shower!)
- Candy Boxes – Gift homemade truffles in clear truffle boxes lined with shredded pink paper.
Special Equipment for Making Homemade Truffles
- Fine Mesh Strainer – You’ll need a fine mesh strainer to remove the rose petals from the infused cream.
- Bain Marie or Double Boiler – If you don’t have a double boiler, you can place a metal bowl over a pan of simmering water to create a bain marie, or hot water bath. (Learn how to make a bain-marie for melting chocolate.)
- Whisk – A whisk makes the ganache smooth and creamy, for melt-in-your-mouth rose truffles.
- Small Saucepan – For warming the cream. I use this small saucepan.
- Melon Baller – You’ll need a melon baller for scooping the ganache into equally-sized portions. I made my truffles about 1 1/4 inches in size, producing 18 truffles. Don’t make your truffles too large, because they’re on the sweeter side.
- Kitchen Scale – Use a kitchen scale to re-weigh the rose-infused cream after straining out the petals.
Make-Ahead and Storage Suggestions
You’ll need to allow at least 2-4 hours for the ganache to firm up in the refrigerator, so be sure to plan accordingly.
Store leftover truffles in an airtight container in the refrigerator for up to one week. Re-roll in additional powdered sugar just prior to serving. For creamy, easy-to-bite truffles, allow refrigerated chocolates to come up to room temperature for 10-15 minutes.
Other truffle recipes you might enjoy:
Coconut White Chocolate Truffles with Basil
Red Wine Truffles
Chocolate Raspberry Truffles
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Rose Truffles
- Total Time: 4-5 hours, including chilling time
- Yield: 15-16 1-inch truffles 1x
Description
These easy-to-make rose truffles feature real dried rose petals, white chocolate, rosewater, and cream. The soft pink hue adds a romantic touch for Valentine’s Day.
Ingredients
125 milliliters whipping cream (1/2 cup), plus more for topping up
2 grams dried rose petals (about 3 tablespoons)
200 grams chopped white chocolate (7 ounces, or 1 1/4 cups)
15 grams unsalted butter, softened (1 tablespoon)
1/2 teaspoon rosewater
Pink gel food coloring (optional)
Confectioner’s sugar, for rolling the truffles
Instructions
In a small saucepan, stir together whipping cream and rose petals.
Gently warm over low heat until steaming. Do not boil.
Remove from heat, cover, and allow the tea to steep in the cream for at least 30 minutes, or up to 1 hour. (The longer it steeps, the stronger the rose flavor will be.)
Pass the cream through a fine mesh strainer to remove the petals.
Re-weigh the infused cream to 60 milliliters (1/4 cup). Discard the petals. If necessary, “top up” with additional cream to reach the required amount.
Pour into a small saucepan and gently rewarm over low heat.
Meanwhile, add the chopped white chocolate to a bain marie or double boiler. Melt, stirring gently, until completely melted.
Whisk the warmed cream into the white chocolate, followed by the butter. Remove from heat.
Stir in the rosewater and the pink gel food coloring.
Cover bowl with clingfilm/plastic wrap and refrigerate until firm enough to scoop, about 2 hours.
Line a tray with parchment or a silicone mat. With a melon baller, divide the chilled ganache into 18 portions. Use your hands to roll each portion into a ball. Place truffles on prepared tray and chill until firm.
Roll truffles in confectioner’s sugar just prior to serving.
Store leftover rose truffles in an airtight container in the refrigerator for up to one week. Allow to come up to room temperature for 10-15 minutes, and re-roll in additional powdered sugar just prior to serving.
- Prep Time: 1 1/2 hours
- Chilling Time: 2-3 hours
- Category: Chocolate
- Method: Stovetop