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I got hooked on rose truffles last week and honestly can't stop making them. Creamy white chocolate, a burst of raspberry tartness, and a gentle touch of rosewater come together in the best way. The smell in my kitchen each time is incredible. Plus, they're a breeze—my teenager handles them solo all the time.
Heavenly Sweet Bite For All Moments
If you enjoy a little flower note in your treats, you'll fall hard for these. They're super creamy and literally melt away when you eat them. The rose is just subtle enough, promise it won't take over. Every spring I whip these up for outside get-togethers—gone before anything else. That dreamy pink color just pops next to other desserts.
Stuff You'll Use
- Powdered Sugar: Keeps things from getting sticky on your fingers as you roll
- Freeze Dried Raspberries: Smash half a cup into dust
- Butter: Two tablespoons, unsalted, soft
- Rosewater: Three tablespoons—pick the food safe one
- White Chocolate: About ten ounces, and go for the good quality bars
Awesome Truffle Making
- Make Those Raspberry Crumbs
- Toss them in a processor till you've got a powdery texture.
- Melt The Chocolate And Butter
- Put them in a bowl, microwave gently thirty seconds at a time, stir every round.
- Put Everything Together
- Add in your raspberry dust and the rosewater, make it nice and smooth, then wrap it up tight and chill in the fridge till it's thick—this can take several hours.
- Form Into Balls
- Scoop for size, roll in plenty of powdered sugar, chill again, and you're set.
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Switch It Up
Sometimes I swap in strawberries—they taste just as good. Vanilla makes a nice little upgrade too. My kid goes all out with melted white chocolate and glittery sugar on top for a fancy touch.
Bring on the Fun
For Valentine's, I mashed them into heart shapes and showered crushed pistachios over the top. Green with pink is so cute. My bestie throws in a pinch of cardamom and they honestly taste like designer chocolates.
My Best Tricks
Chop chocolate into tiny bits if you want it to melt quickly and smooth out. When microwaving, keep watch because chocolate burns fast. It's got to be cold before rolling or you'll end up with a mess—I learned that from experience.
Making Them Look Good
My cookie scoop does all the hard work for perfect sizing. Work fast while they're cold and don't skimp on the sugar dust. When they're all matching, they really stand out.
Winning Moves
Go for the nicest chocolate you can get, trust me—flavor shows. Get those berries super fine so you don't get weird lumps. If butter seems like it's breaking away, mix it real good and it'll settle down again.
Storing For Later
They keep great in the fridge for a week sealed up tight. I like making the mix the day before company comes, then rolling right before folks show up. Freezing them messes up the texture, so I never do that.
Frequently Asked Questions
- → Where do I pick up rosewater?
Head to any Middle Eastern grocer or check the international shelves at big supermarkets. Some specialty markets sell it, too.
- → Can I switch in fresh raspberries?
Fresh ones add too much water and won't work for this. Stick with freeze-dried berries to keep things firm.
- → Why's my chocolate all clumpy?
That happens if it gets too hot or if even a drip of water sneaks in. Melt slow, stop to stir, and make sure your spoons are bone dry.
- → How long can I stash these?
Keep them chilled in a closed box for about 2 weeks. Pull them out and let them sit for 15 minutes before eating.
- → Could I use milk chocolate in place of white?
White really lets the raspberry and rose shine. Milk chocolate's taste is too strong and hides those light flavors.
Conclusion
Gorgeous raspberry-rose-flavored sweets made with white chocolate and dried berries. These come together fast and look amazing for birthdays or holidays.