Rose Truffles Recipe

Ben Carraoli

I still remember how excited I felt after making these rose truffles for the first time. The soft pink color, the creamy texture, and that gentle rose aroma instantly made them feel special. I honestly didn’t expect something so elegant to be this easy to prepare at home. After one bite, I knew this recipe was a keeper.

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Total Time 3

Ingredients Method Notes

Ingredients

White chocolate 300 g / 10.5 oz, finely chopped – Use high-quality white chocolate bars instead of chips. Bars melt smoother and give a creamier truffle texture.
Unsalted butter 55 g / 1.9 oz, room temperature – Soft butter blends easily and adds richness without overpowering the floral notes.
Edible rosewater 3 tablespoons – This is the main flavor, so always use food-grade rosewater. A little goes a long way.
Freeze-dried raspberries 60 g / 2 oz – These add natural color and a subtle fruity contrast that balances the sweetness.
Powdered sugar 50 g / 1.8 oz, for coating – Lightly coats the truffles and keeps them from sticking while adding a delicate finish.

Method

Start by placing the freeze-dried raspberries into a food processor. Pulse until they turn into a fine powder. This helps color the truffles evenly and avoids a grainy texture.
Add the chopped white chocolate and butter to a microwave-safe bowl. Heat in short intervals, stirring each time, until fully melted and smooth. Gentle heat keeps the chocolate glossy and creamy.
Stir the raspberry powder and rosewater into the melted chocolate mixture. Mix slowly until everything is well combined and smooth. Cover the surface directly and refrigerate until firm.
Once chilled, scoop small portions and roll them gently into balls. Coat each truffle lightly in powdered sugar. If the mixture softens, chill again before continuing.

Notes

I always use high-quality white chocolate for better melting and flavor.
I learned not to overdo the rosewater — subtle flavor tastes more elegant.
I chill the mixture thoroughly before shaping to keep truffles neat.
I keep my hands cool by rinsing them with cold water before rolling.
I prefer rolling truffles twice for smoother, more professional shapes