Rose Water and Raspberry White Chocolate Truffles Recipe
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4.7 from 25 reviews
Delight in these elegant Rose Truffles, featuring creamy white chocolate blended with fragrant rosewater and tangy freeze-dried raspberries, coated in a dusting of powdered sugar. Perfect as a sophisticated treat or gift, these indulgent truffles offer a beautiful balance of floral and fruity flavors.
Total Time:3 hours 20 minutes
Yield:20 truffles
Ingredients
Truffle Base
10.5 oz white chocolate, chopped into small bits
1/4 cup unsalted butter (55 g / 1.9 oz), at room temperature
3 tbsp rosewater
1/4 cup freeze-dried raspberry (60 g / 2 oz)
Coating
1/2 cup powdered sugar (50 g / 1.8 oz) for dusting
Instructions
Crush the raspberries: Using a food processor or blender, pulse the freeze-dried raspberries into fine crumbs until evenly ground.
Melt the chocolate: Place the chopped white chocolate and unsalted butter in a microwave-safe bowl. Heat in medium-high 30-second intervals, stirring between each until completely melted and smooth. Take care not to burn the chocolate.
Mix and chill the truffle base: Add the ground raspberries and rosewater to the melted chocolate mixture. Whisk gently to combine thoroughly without incorporating too much air. Cover the mixture with cling film directly on the surface to prevent skin formation. Allow it to reach room temperature, then refrigerate for 2 to 3 hours or overnight until firm. If butter separates, stir gently to reincorporate.
Form the truffles: Using a small cookie scoop, portion out 1-tablespoon sized balls of the chilled truffle mixture. Roll each ball evenly in powdered sugar to coat. If the mixture becomes too soft to handle, refrigerate again to firm up.
Chill the finished truffles: Place the coated truffles on a plate lined with parchment paper and refrigerate for 30 minutes to 1 hour to set before serving.
Notes
Freeze-dried raspberries are used for their intense flavor without moisture.
If you don’t have a food processor, place the freeze-dried raspberries in a sealed plastic bag and crush with a rolling pin.
Be careful when melting white chocolate as it burns easily; stir frequently.
The truffle mixture can be refrigerated overnight, which helps develop the flavors further.
Handle the truffles gently and keep them cool to maintain shape and texture.
Store truffles in an airtight container in the refrigerator for up to one week.
