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I stumbled onto these rose truffles last week and now I'm hooked on making them. There's something truly wonderful about mixing smooth white chocolate with tangy raspberries and subtle rosewater. The scent fills my home whenever I prepare them, and they're easy enough that my teen can make a batch all on her own.
An Irresistible Delight For Every Celebration
For anyone who enjoys flowery tastes like me, you'll soon be obsessed with these truffles. They've got this velvety feel that just dissolves as you eat them, and the rose note is subtle, not too strong. I bring them to springtime garden gatherings and they vanish faster than anything else. Their natural rosy hue stands out beautifully when served with other sweets.
What You'll Need
- White Chocolate: About 10 ounces of premium quality stuff will give you the best results
- Rosewater: You'll need 3 tablespoons and it must be safe for eating
- Butter: Just 2 tablespoons, make sure it's soft and hasn't been salted
- Freeze Dried Raspberries: Crush half a cup until it becomes powder
- Powdered Sugar: This prevents the mixture from sticking when you handle it
Let's Make Truffles
- Start With The Raspberries
- I grind them in my food processor until they turn into a fine dust.
- Get That Chocolate Ready
- Put the chocolate and butter together in a bowl and warm it in the microwave. Go slow with 30-second bursts, stirring after each one.
- Mix And Wait
- Add your raspberry powder and rosewater, then stir until everything blends smoothly. Wrap it up tight and let it sit in the fridge until it gets firm, which takes several hours.
- Shape Into Treats
- My cookie scoop helps me get equal portions that I roll in powdered sugar. A quick chill more and they're all set to enjoy.
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Mix It Up Your Way
You can swap in strawberries if you want, they work great too. Try adding a little vanilla to boost the flavor. My daughter puts white chocolate coating and fancy sugar crystals on top when we have guests over.
Get Creative
During Valentine's Day I formed mine into tiny hearts with crushed pistachios sprinkled on top. The contrast of green and pink looked amazing. My friend adds a bit of cardamom to hers and they taste like fancy store-bought chocolates.
My Top Tips
Chop your chocolate into tiny bits so it melts more evenly. Watch it closely in the microwave or you'll end up with burnt chocolate. Make sure the mix is properly chilled before forming the balls or you'll create a sticky mess. I found that out the hard way.
Rolling and Shaping
Using a cookie scoop lets me make perfectly matched truffles every time. Work fast while the mix is cold and don't be shy with the powdered sugar coating. They look so much nicer when they're all the same size.
Keys to Success
Always buy good chocolate as it really affects how these taste in the end. Grind those raspberries until they're dust or your truffles won't be smooth. If you see the butter starting to break away, just keep stirring and it'll come together again.
Keeping Them Fresh
You can store these in the fridge for about a week if they're in an airtight container. I like to prep the mix a day ahead when we're having people over, then shape them right before everyone arrives. Just don't put them in the freezer as they won't thaw properly and the texture gets odd.
Frequently Asked Questions
- → Where do I buy rosewater?
Try Middle Eastern groceries, international sections of larger stores, or specialty food shops for rosewater.
- → Can I swap freeze-dried raspberries for fresh ones?
Fresh raspberries won’t work because they’re too watery. Stick to freeze-dried for the right texture.
- → Why did my chocolate turn grainy?
Chocolate seizes if it gets too hot or touches water. Try heating gently and keeping equipment dry.
- → How long will these stay fresh?
Keep them in a sealed container in the fridge for about two weeks. Let them warm up for 15 minutes before eating.
- → Can I make these with milk chocolate?
White chocolate pairs better with the rose and raspberry flavors, while milk chocolate can overpower them.
Conclusion
Soft raspberry rose bites with white chocolate, rosewater, and freeze-dried raspberries. Simple to make and great for special events or gifting.