Dark Chocolate Rose Truffles

Flavoring your truffles is easier than you may think, and definitely more affordable than a trip to the chocolate shop. Rose-flavored dark chocolate truffles come together in a couple of hours with just 5 ingredients! Roll them in cocoa powder or customize them however you'd like!

Course Dessert

Cuisine French

Prep Time 30

Chilling Time 2

Total Time 2 30

Servings truffles

Calories 81kcal

Author Elizabeth Marek

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

Makes: 1inch round

US Customary - Metric

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.

Nutrition