Jump to Recipe

These Raspberry and Rose Chocolate Truffles are a delicious gift-able treat for Valentine’s Day! The rose adds a subtle floral flavor that complements the raspberry and white chocolate filling perfectly, and they’re dipped in a layer of dark chocolate topped with more crushed raspberries for garnish.

Raspberry & Rose Truffles

Makes about 14 truffles

Ingredients:

• 1 1/2 cups freeze dried raspberries, plus more for garnish

• 1/4 cup dried rose petals

• 1 cup white chocolate chips

• 1/3 cup heavy cream

• 1 cup dark chocolate chips

• 1 tbsp melted coconut oil
  

To make:

1. To a food processor, add the freeze dried raspberries and rose petals and blend until they reach a crushed, powder-like consistency.

2. Use a flour sifter or mesh sieve to sift into a medium bowl, removing any seeds and large pieces. Add the white chocolate chips.

3. Heat the heavy cream in the microwave or on the stovetop. Pour over the white chocolate, stirring until the chocolate is melted and the mixture is completely combined. Place in the fridge to set for 2 hours.

4. Shape the chocolate into balls and place on a wax paper sheet. Place in the fridge for another 15 minutes to set.

5. Line another baking sheet with wax paper. Melt the dark chocolate chips and the coconut oil together in the microwave, stirring frequently.

6. Remove the truffles from the fridge and use two forks to dip each one in the melted dark chocolate. Place on the baking sheet and immediately sprinkle with extra crushed raspberries. Place in the fridge or keep on the counter to set until the outer shell is firm. Enjoy!

You might also like…