Monday, February 9, 2015

Rosewater Truffles with Rose Crystals

Though I'm not a girl who insists on chocolates and roses for Valentines' - or anytime really - I do love a good truffle.

Last year one of my best friends and I took a Truffle-Making Class with the über-talented Jenn of Rook No. 17 who I am fortunate enough to know outside of the blogosphere!

So, when I received some complimentary samples of rose crystals from Gourmet Sweet Botanicals, when I ordered some edible flowers from them, I knew that I wanted to use the crystals to garnish some Valentine truffles. I also received hibiscus, cilantro, basil, fennel, and mint. You'll be seeing those on other dishes soon.

Rosewater Truffles with Rose Crystals
makes approximately 30 truffles

  • 1-1/2 C 72% cacao chocolate, chopped
  • 1 C heavy cream
  • 1 T butter, softened
  • 1 T rosewater
  • rose crystals (click here)

Place chopped chocolate and rosewater in a large mixing bowl.  In a medium saucepan, bring cream to a boil. Pour cream over the chocolate.  Let sit for three minutes, then whisk until smooth.  Stir in butter. Refrigerate until firm - at least two hours. I left mine overnight.

Now all you need to do is scoop the ganache into truffles...and dip them in tempered chocolate.

Making the Truffles
Line a cookie sheet with parchment paper. With a tablespoon or tablespoon scoop, scoop chilled truffle ganache from your bowl and place on the lined tray. Refrigerate for a minimum of 15 minutes. (I let them chill for about 30 minutes.)

For chocolate-dipped to temper chocolate...

Place half of your chipped chocolate (I didn't measure, but you can just repeat the process if you run out of chocolate) in a double-boiler and, over low heat, warm until melted. Remove from heat and stir in the other half of the chocolate. Set aside until the chocolate begins to lose its shine; it's beginning to crystallize. Then, return the chocolate to the double-boiler and warm, over very low heat, until smooth and glossy.

Dip chilled truffles in the melted chocolate, one at a time.  You may use a candy dipping tool, but I just use a two-toothpick combo. Dip the truffle quickly into the melted chocolate and shake off the excess.  Place on the parchment-lined tray and use another toothpick to nudge the truffle off of the toothpick.  Dip the toothpick back into the melted chocolate and use a dab of chocolate to cover up any imperfections. Sprinkle with rose crystals. Let set. 


  1. Those look so elegant and special!!

    1. Thanks! Yes, truffles are relatively easy to do, but look so impressive. Have you ever made any?


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