Rosewater Raspberry White Chocolate Truffles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
