Dark chocolate rose truffles come together in a snap and make the perfect Valentine's Day or Mother's Day treat. Creamy dark chocolate ganache infused with floral rose petals and rolled in cocoa powder make a decadent and impressive last-minute dessert. Make them white or milk chocolate with my traditional chocolate truffles recipe. 
Truffles are made from rolling ganache that has been set for a few hours. To make that ganache extra creamy we add a little butter for texture and flavor. Adding flavors to ganache is easy too, but the complex flavor results make them taste like a complicated process. Including rose flavor in the truffle is as easy as making tea!
Rose Truffle Ingredients
Dark Chocolate that’s 64% or more is best for dark chocolate truffles. Semi-sweet and bittersweet chocolate has the most cocoa solids and cocoa butter in it, but typically no milk. This will give you the firmest truffle, but the deepest most intense chocolate flavor. The slight bitter aspects of dark chocolate are what make it so interesting and pair really well with so many things from fruits to spices.
Heavy whipping cream has the highest percentage of fat, and the fat is what emulsifies with the chocolate creating a rich, smooth truffle. Lighter cream can be used, and even milk, however, the ratio of the chocolate will have to be adjusted to accommodate the change in fat content.
Rose is a flavor that can be a wonderful addition or it can totally ruin everything. Floral flavors have the capability to make things taste like perfume, so you want to go slow with the addition of them. I used edible rose petal tea and the addition of Amoretti rose extract to achieve a subtle light but recognizable flavor of the flower. If you choose to use your own rose petals, make sure they haven't been sprayed and have been cleaned.
Making Dark Chocolate Rose Truffles
- Microwave the heavy cream in 20-second sessions until the cream is steaming. Mix between sessions so that it heats evenly. You can also melt the chocolate and cream over a double boiler if you do not have a microwave, or heat the cream in a small saucepan over medium heat.
- Add the rose petals and let them “steep” for 5 to 10 minutes.
- Reheat the cream so it is steaming again, this should only take another 10 seconds in the microwave.
- Pour the hot cream through a strainer over the bowl of chocolate, making sure that the chocolate is evenly distributed under the cream. Discard the strained rose petals.
- Let the chocolate mixture sit for 5 minutes to let the chocolate melt.
- Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth.
- Add in the butter and continue to stir until the butter is fully incorporated and the ganache smooth.
- Add the rose extract, 1 teaspoon at a time, tasting the ganache between additions. Be careful to not over-flavor the ganache.
- Cover the ganache with plastic wrap, making contact with the surface of the ganache (to prevent a dry skin on top) and let it rest until it has cooled completely and become firm, this could take 1-2 hours. With dark ganache, you can chill it in the refrigerator, but it will be more difficult to scoop if it is cold.
- Using a cookie scoop, melon baller, or spoon, measure a scoop of ganache to your desired size. This made about 25, 0.5 oz and about 1-1.5” wide truffles.
- Place the ganache scoop onto a baking sheet lined with parchment and let them sit for 10 minutes in the fridge to set up.
- While the ganache is resting, set up the bowl of cocoa powder for coating the truffles.
- Roll a scoop of ganache into a smooth round ball. Pro-tip: Wear gloves or make sure your hands are clean and cold.
- Roll the truffle in cocoa powder and shake off as much excess as you can.
- Place the truffle back on the sheet pan and let it set up for another 10 minutes.
- Use a small touch of ganache to make a rose petal stick to the top of each truffle. I used what was left in the bowl that held the ganache.
- The finished truffles are now ready to eat, package or store. Store them in an airtight container in the fridge if you plan on saving them for longer than 4 days.
FAQ
The bite-sized chocolate confection called a “truffle” comes from its resemblance to a mushroom-like fungus, considered a delicacy of the same name. The main ingredients are chocolate and cream, but many things can be added to enhance the flavor and texture.
Yes, there are many edible flowers that have wonderful culinary flavors. My favorites are jasmine flowers, lavender, orange blossoms, and many more. I also love using tea, like earl gray, and herbs. Rosemary and milk chocolate make a fun combination!
You can make truffles with any chocolate, infusing the flavors with the same process. Use my Chocolate truffle recipe to find the ratios for milk and for white chocolate.
If you are using dairy-free chocolate you can substitute the heavy cream with heavy coconut milk and omit the butter. Remember when you change ingredients you will also change the outcome of the final product, you may need to experiment with ratios.
If your truffles aren’t set up, chances are you haven’t given the ganache enough time to solidify, and chocolate takes patience. Place the ganache in the fridge for a while. If it still remains loose when it is cold then the measurements were probably off. The nice thing about ganache is it gives you second chances. If it is too loose, warm it slightly and add more melted chocolate to it, if it is too hard, warm it up and add more cream.
Truffles can be stored at room temperature for up to 4 days because of the fat and sugar content. But the finished truffle should be stored in an airtight container. They do contain cream, so if you want to store them longer than that I recommend keeping them in the refrigerator for a few weeks or freezer for up to 3 months. Chocolate is going to taste best at room temperature and as fresh as possible. A long time in the fridge could result in a stale flavor and or other flavors absorbed from the fridge.
Related Recipes
Dark, Milk, and White Chocolate Truffles
Chocolate-Covered Strawberries
Recipe
Ingredients
- 8 ounces dark chocolate (64-72%) (1 ⅓ cups) Chopped if using a bar
- 4 ounces heavy whipping cream (½ cup)
- 1 ounce unsalted butter (2 Tbsp)
- 2 Tablespoons Edible dry rose petals Or rose petal tea (3 Tbsp)
- 2 teaspoons Rose extract I like Amoretti
- ¼ cup cocoa powder
Instructions
- Microwave the heavy cream in 20-second sessions until the cream is steaming. Mix between sessions so that it heats evenly. You can also melt the chocolate and cream over a double boiler if you do not have a microwave, or heat the cream in a small saucepan over medium heat.
- Add the rose petals and let them “steep” for 5 to 10 minutes.
- Reheat the cream so it is steaming again, this should only take another 10 seconds in the microwave.
- Pour the hot cream through a strainer over the bowl of chocolate, making sure that the chocolate is evenly distributed under the cream. Discard the strained rose petals.
- Let the chocolate mixture sit for 5 minutes to let the chocolate melt.
- Whisk the chocolate and cream together and it should begin to emulsify and smooth out. If there are still some chocolate chunks in it, microwave again for 10 seconds and continue to stir until smooth.
- Add in the butter and continue to stir until the butter is fully incorporated and the ganache smooth.
- Add the rose extract, 1 teaspoon at a time, tasting the ganache between additions. Be careful to not over-flavor the ganache.
- Cover the ganache with plastic wrap making contact with the surface of the ganache (to prevent a dry skin on top) and let it rest until it has cooled completely and become firm, this could take 1-2 hours. With dark ganache, you can chill it in the refrigerator, but it will be more difficult to scoop if it is cold.
- Using a cookie scoop, melon baller, or spoon, measure a scoop of ganache to your desired size. This made about 25, 0.5 oz and about 1-1.5” wide truffles.
- Place the ganache scoop onto a baking sheet lined with parchment and let them sit for 10 minutes in the fridge to set up.
- While the ganache is resting, set up the bowl of cocoa powder for coating the truffles.
- Roll a scoop of ganache into a smooth round ball. Pro-tip: Wear gloves or make sure your hands are clean and cold.
- Roll the truffle in cocoa powder and shake off as much excess as you can.
- Place the truffle back on the sheet pan and let it set up for another 10 minutes.
- Use a small touch of ganache to make a rose petal stick to the top of each truffle. I used what was left in the bowl that held the ganache.
- The finished truffles are now ready to eat, package or store. Store them in an airtight container in the fridge if you plan on saving them for longer than 4 days.
Notes
- If you don’t have a microwave, you can melt the chocolate and cream over a double boiler, or heat the cream in a small saucepan over medium heat until it’s steaming and then pour it over the chocolate.
- High-quality chocolate will result in much better-tasting results and will be much easier to work with than cheaper imitation chocolate. Some of the brands I like are Lindt, Cacao Barry, and Ghirardelli.
- You can make these vegan by using dairy-free chocolate and heavy coconut milk.
- Flavor your truffles by steeping tea or herbs in the cream, adding extracts, or mixing in liquors.
- If your truffles aren’t set up, chances are you haven’t given the ganache enough time to solidify. Place the ganache in the fridge for a while. If it still remains loose when it is cold then the measurements were probably off. If it is too loose, warm it slightly and add more melted chocolate to it, if it is too hard, warm it up and add more cream.
- Use my traditional chocolate truffle recipe to find the ratios for milk and for white chocolate.
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