Rose day

Hey there, lovely souls! Let’s shake things up this Rose Day! Forget the ordinary rose gift; it’s so last year! Instead, whip up these delightful Rose & Dark Chocolate Truffles for your cherished ones.



-10 ounces of dark chocolate chips (60-80% dark whatever you like) (1 ⅓ cups or approx 250 grams ) – chopped or grated if using bars 

– 4 ounces of heavy whipping cream (½ cup or approx 120 grams )

– 1 ounce of unsalted butter (2 Tbsp) optional

– 2 tablespoons of edible dry rose petals or rose petal tea (3 Tbsp)

– 2 teaspoons of rose extract (I’m a fan of Amoretti)

– ¼ cup of dark cocoa powder


  1. Warm the heavy cream in the microwave in short bursts until it’s steaming. Stir between intervals for even heating. Alternatively, melt the chocolate and cream together using a double boiler or heat the cream in a saucepan over medium heat , when steaming take off the stove & add the rose petals or tea & let steep for 30 minutes , then strain it out.

2. Cream is cooled off so gently warm it till steamy , take off stove & add choc little by little. If it looks grainy don’t worry just stir it fast & it will turn shiny & get properly blended

3. Add the butter to the ganache and stir until fully incorporated and smooth.

4. Gradually add the rose extract, tasting the ganache between additions to avoid over-flavoring.

5. Cover the ganache with plastic wrap, ensuring it touches the surface to prevent a dry skin from forming & keeping mixture air tight . Let it cool completely for 3 hours in refrigerator till firm 

6 .Using a cookie scoop, melon baller, or spoon, portion the ganache into desired-sized scoops.

7. Place the ganache scoops on a parchment-lined baking sheet and refrigerate for 25 minutes at least to set.

8. While the ganache sets, prepare a bowl of cocoa powder for coating the truffles.

9. Roll each ganache scoop into a smooth round balls. It helps to wear gloves or ensure clean, dry cold hands.
Work very quickly with each ball in palms for only 1-2 seconds each time or else body temperature will melt these silky truffle balls   

10. Roll the truffles in cocoa powder, shaking off excess, and return them to the baking sheet to set in a ac chilled room or in a refrigerator  for another 25 minutes.

11. Use a small dab of melted choc on top each truffle & attach a rose petal to the for added drama .Cool again for 15 minutes

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