Rosewater Raspberry White Chocolate Truffles Recipe

Introduction

These delicate Rose Truffles combine the sweetness of white chocolate with a fragrant hint of rosewater and the tartness of freeze-dried raspberries. Perfect for a special occasion or a thoughtful homemade gift, they melt in your mouth with a lovely floral twist.

Ingredients

• 10.5 oz (300 g) white chocolate, chopped into small bits
• 1/4 cup (55 g / 1/2 stick / 1.9 oz) unsalted butter, at room temperature
• 3 tbsp rosewater
• 1 cup (60 g / 2 oz) freeze-dried raspberries
• 1/2 cup (50 g / 1.8 oz) powdered (confectioners’/icing) sugar, for dusting

Instructions

1. Step 1: Crush the raspberries by pulsing the freeze-dried raspberries in a food processor or blender until they become fine crumbs.
2. Step 2: Melt the white chocolate and butter together in a microwave-safe bowl. Heat in 30-second intervals on medium-high, stirring between each, until fully melted and combined. Be careful not to burn the chocolate.
3. Step 3: Add the ground raspberries and rosewater to the melted chocolate mixture. Whisk gently to blend well while avoiding adding too much air.
4. Step 4: Cover the mixture with cling film directly on the surface to prevent a skin from forming. Let it come to room temperature, then refrigerate for 2 to 3 hours or overnight to firm up. If butter separates, simply stir it back in.
5. Step 5: Use a small cookie scoop to form 1-tablespoon balls of the mixture. Roll each ball in powdered sugar until evenly coated.
6. Step 6: Place the coated truffles on a plate and refrigerate for 30 minutes to an hour to set. If the mixture gets too soft to handle, chill it again before rolling.

Tips & Variations

• For a stronger rose flavor, add an extra tablespoon of rosewater, but avoid too much to keep balance.
• Substitute freeze-dried raspberries with freeze-dried strawberries for a slightly different fruity note.
• Roll truffles in finely chopped nuts or coconut flakes for added texture instead of powdered sugar.
• Use a piping bag to pipe the mixture into shapes for a more decorative presentation.

Storage

Store the rose truffles in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature for about 10 minutes before serving for the best texture and flavor. They can also be frozen for up to one month; thaw slowly in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or dark chocolate instead of white chocolate?

Yes, you can substitute with milk or dark chocolate for a richer, less sweet flavor. Keep in mind this will change the taste and color of the truffles.

What if I don’t have rosewater?

If rosewater is unavailable, you can omit it or replace it with a few drops of rose or orange blossom extract. Use sparingly, as extracts can be quite concentrated.

Rosewater Raspberry White Chocolate Truffles Recipe

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★★★★★

4.5 from 128 reviews

Delightful and elegant rose truffles made with creamy white chocolate, fragrant rosewater, and tangy freeze-dried raspberries, coated in powdered sugar for a beautifully tender and aromatic treat. Perfect for special occasions or gifting, these truffles are as visually stunning as they are delicious.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 20 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Truffle Mixture

• 10.5 oz / 300 g white chocolate, chopped into small bits
• 1/4 cup / 1/2 stick / 55 g / 1.9 oz unsalted butter, at room temperature
• 3 tbsp rosewater
• 1/4 cup / 60 g / 2 oz freeze-dried raspberries

Coating

• 1/2 cup / 50 g / 1.8 oz powdered (confectioners’/icing) sugar for dusting

Instructions

1. Crush the raspberries: Using a food processor or blender, pulse the freeze-dried raspberries into fine crumbs to create a vibrant and flavorful powder that will be folded into the truffle mixture.
2. Melt the chocolate: Place the white chocolate and butter into a microwave-safe bowl. Heat in the microwave on medium-high in 30-second intervals, stirring thoroughly between each interval until the chocolate is completely melted and smooth. Take care not to overheat or burn the chocolate during the process.
3. Make and chill the mixture: Add the crushed raspberries and rosewater to the melted chocolate and butter mixture. Whisk gently until well combined, being careful not to incorporate too much air. Cover the bowl tightly with cling film, ensuring the film touches the surface to prevent a skin from forming. Let the mixture come to room temperature before refrigerating it to firm up for 2 to 3 hours or preferably overnight. If any butter separates during chilling, stir it back into the mix before proceeding.
4. Form the truffles: Using a small cookie scoop or tablespoon, portion out 1-tbsp sized balls of the chilled truffle mixture. Roll each ball evenly in powdered sugar to coat completely. If the mixture becomes too soft to handle, return it to the refrigerator to firm up again before shaping. Arrange the coated truffles on a lined plate and chill in the fridge for 30 minutes to an hour to set.

Notes

• Store truffles in an airtight container in the refrigerator for up to 1 week.
• If you prefer a stronger rose flavor, you may adjust the rosewater amount slightly, but avoid overdoing it as it can become overpowering.
• For a decorative twist, try rolling some truffles in crushed freeze-dried raspberries or edible rose petals instead of powdered sugar.
• Make sure the white chocolate and butter are at room temperature to ensure smooth melting and mixing.
• Handle the truffle mixture quickly when shaping to avoid warming with your hands, which can make the mixture sticky and difficult to shape.

Keywords: rose truffles, white chocolate truffles, rosewater dessert, raspberry truffles, no-bake truffles, elegant treats, homemade chocolates