Rose Truffles

Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Heavy cream 300 g 11 oz 32%
Glucose syrup 90 g 3 oz 9%
Dark chocolate, unmelted, tempered, chopped 500 g 18 oz 53%
Butter, soft 30 g 1 oz 3%
Rose water 15 g 1 oz 3%
Batch Size 935 g 34 oz 100%
Dark chocolate hollow truffle shells 140 shells
Dark chocolate, melted, untempered or tempered, for sealing as needed
Dark chocolate, melted, tempered, for dipping as needed
Crystallized rose petals, for finishing as needed


  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil. Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
  2. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  3. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  4. Stir the butter into the ganache, taking care that no lumps of butter remain. Mix in the rose water.
  5. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache.
  6. Allow to rest at room temperature until the ganache reaches 32°C/90°F or slightly cooler, approximately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.
  7. Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells to the tops with the ganache.
  8. Allow the ganache to crystallize at room temperature until the top is solid, for several hours or overnight.
  9. Seal the truffles using either untempered dark chocolate with a sealing tray or tempered dark chocolate applied with a paper cone.
  10. Using a round dipping fork, dip the truffles in the tempered dark chocolate.
  11. When the chocolate begins to set, finish each piece with a crystallized rose petal.

Lavender Truffles

Infuse the cream with 3 Tbsp of dried lavender flowers. Restore the weight of the cream using milk. Finish with a brush of blue interference color.

Violet Truffles

Substitute ½ tsp of violet extract for the rose water. Finish with crystallized violet flower petals.