Recipe: Rose-infused chocolate truffles

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.

 


Ingredients Serves: 5


Special equipment


Method

  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


9 comments

  • I made these for a Christmas present and they were a huge success! I mixed a little dried raspberry powder into half the rose/sugar mix which made a pretty colour contrast and the flavour also worked well.

    Lisa R on

  • I was lucky enough to sample some of these in the Sous Chef kitchen and I can assure you they are every bit as delicious as they look!

    Nick (Sous Chef) on

  • Fiona – really sorry about that! We’re hoping to start shipping outside Europe soon. Keep checking back – or drop an email to hello@souschef.co.uk if you would like us to let you know when that changes. Best, Nicola

    nicola on

  • Fiona.. you can find the roses in the old souq.. yemeni pavillion in the Global village usually have a HUGE stock of roses.. and if am not mistaken they’re available at spinneys-spices section- too.

    H essa on

  • Would love to be able to make these but can’t get the rose petals… I live in the U.A.E and you don’t deliver outside Europe :-(

    Fiona Rough on

  • The truffles should keep for a week. They’re best kept in the fridge as they contain fresh cream, but will be ok in a cool place for a few days.
    Hope that helps!

    Jessica Donnithorne on

  • These look lovely. How long do they keep for and do they need to be kept in the fridge?

    Thanks

    Natasha on

  • These are so lovely!

    Amy @ These Wild Acr on

  • This looks delicious, however, my experience is that it is impossible to find double cream (48% fat?) outside of the UK. The closest we have is heavy cream (35%-40% fat). Will this do? Or do I have to substitute it for something else?

    Nicolas on

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