Rose may be the flavour of Valentine’s Day but that doesn’t mean to say they can’t be enjoyed at other times of the year. These rose truffles can make the perfect end to a dinner party or a beautiful hand-made gift. The floral flavour is very delicate, and cuts through the dark chocolate perfectly.

Rose petals are used in two different ways in this recipe – they are heated with the cream to infuse the ganache, and also ground in a pestle and mortar with a little sugar to make a powder for coating the chocolate spheres. This technique creates a beautiful dusky pink hue that makes the truffles almost too pretty to eat.


Recipe: Rose infused chocolate truffles

Makes 25-30 truffles

250g dark chocolate with 54% cocoa solids
150ml double cream
3 handfuls of rose petals (a handful is just a few grams)
1 tbsp caster sugar

Special equipment
Pestle and mortar
Melon scoop

  1. Heat the double cream with two handfuls of rose petals to infuse.
  2. Weigh the chocolate in a medium bowl.
  3. When the cream reaches the boil pour through a sieve onto the chocolate and stir until all the chocolate has melted.
  4. Refrigerate until set.
  5. Meanwhile, in a pestle and mortar grind one handful of rose petals with one tablespoon of caster sugar to a fine, dusky pink powder. Initially it’ll feel like nothing is happening, but keep at it – the petals will suddenly transform.
  6. When the chocolate mixture is firm, use a melon baller to scoop out truffle sized chocolates. If necessary roll between your hands to get the right shape.
  7. Finally roll the truffles in the pink powder to coat.

By Jessica Donnithorne