Creamy Raspberry Rose

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Blend melted white chocolate, softened butter, rosewater, and crushed freeze-dried raspberries. Chill the mix, shape into balls, and sprinkle with powdered sugar for easy DIY treats.

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Updated on Sat, 10 May 2025 01:10:59 GMT
Pink truffles dusted with sugar on a plate, one showing a vibrant pink filling. Raspberries and rose petals scattered around it. Pin it
Pink truffles dusted with sugar on a plate, one showing a vibrant pink filling. Raspberries and rose petals scattered around it. | chefmelt.com

I stumbled onto these rose truffles just days ago and now I'm hooked on making them. There's something so wonderful about mixing smooth white chocolate with tangy raspberries and subtle rosewater. Each time I prepare a batch, wonderful scents fill my kitchen, and they're so easy my teen can handle them completely on her own.

An Elegant Indulgence For Every Gathering

Anyone who enjoys flowery tastes like me will fall for these truffles instantly. They've got this velvety feel that just dissolves as you eat them, and the rose flavor is subtle, not too strong. Whenever I bring them to springtime garden get-togethers, they vanish first. Their natural rosy shade looks stunning on any sweet table.

Your Ingredient List

  • White Chocolate: Go for premium stuff about 10 ounces because quality matters here
  • Rosewater: You'll need 3 tablespoons and double check it's meant for eating
  • Butter: Use 2 tablespoons that's soft and without salt
  • Freeze Dried Raspberries: Crush half a cup into fine dust
  • Powdered Sugar: This stops everything from getting stuck to your fingers when rolling

Truffle-Making Steps

Handle The Raspberries First
Just chuck them in the food processor and pulse until they turn into fine dust.
Prep Your Chocolate
Put chocolate and butter together in a bowl and warm it up carefully in the microwave. I warm it for 30 seconds, stir, then repeat until smooth.
Combine And Chill
Add your raspberry dust and rosewater, mixing until everything blends perfectly. Wrap it tight and stick it in the fridge until it gets firm, which takes several hours.
Form Your Sweets
A cookie scoop helps me keep sizes consistent before I roll them in powdered sugar. One more quick cool down and they're all set.
A top-down view of powdered raspberry balls, some with a bite taken out, surrounded by fresh raspberries and dusted with powdered sugar. Pin it
A top-down view of powdered raspberry balls, some with a bite taken out, surrounded by fresh raspberries and dusted with powdered sugar. | chefmelt.com

Personal Variations

I sometimes swap in strawberries for the raspberries and they turn out just as good. Adding a bit of vanilla takes them up a notch. My daughter loves coating them with white chocolate and decorative sugar when we have people over it makes them look super special.

Fun Ideas

For Valentine's Day last year I shaped mine into hearts and topped them with ground pistachios. The pink and green colors paired beautifully. My friend puts cardamom in hers and they taste just like fancy store-bought chocolates.

Helpful Hints

Chop your chocolate into tiny bits for smoother melting. Watch it carefully when it's in the microwave as it burns really quick. Make sure your mixture is totally chilled before you try to form the balls or you'll end up with sticky chaos I found this out the hard way.

Shaping Techniques

Using a cookie scoop is my trick for evenly sized treats. Work fast while they're cold and don't skimp on the powdered sugar coating. There's something extra pleasing about seeing them all the same size.

Success Factors

Always buy good chocolate since it totally changes how tasty they turn out. Grind those raspberries until they're super fine or your truffles won't be smooth. If you see the butter coming apart from the mix, just stir it well and it'll come together again.

Storage Advice

You can keep these truffles in the fridge for about a week if they're in an airtight box. I like to prep the mixture a day ahead then shape them right before company shows up. Don't try putting them in the freezer though the texture gets odd and nobody wants that.

Frequently Asked Questions

→ Where do I buy rosewater?

Check Middle Eastern stores, larger supermarkets with an international section, or specialty food shops. It's widely available.

→ Can I use fresh raspberries?

No, fresh raspberries are too juicy and will mess with the texture. Stick to freeze-dried ones for the best results.

→ Why isn't my chocolate smooth?

If chocolate heats too much or gets wet, it seizes. Always melt slowly and double-check that no water or steam sneaks in.

→ How long do these last in storage?

Pop them in an airtight container in the fridge. They'll keep for a couple of weeks. Before serving, leave them out for 15 minutes to soften up a bit.

→ Can I swap white chocolate?

Best to stick with white here. Milk chocolate could be too overpowering for these light and floral flavors.

Conclusion

Delicate truffles combining white chocolate, rose, and freeze-dried raspberries. Eat them yourself or share them for memorable moments.

Raspberry Rose Treats

Smooth truffles full of white chocolate, rose notes, and crushed raspberries. Coated in powdered sugar for that perfect finishing touch.

Prep Time
20 Minutes
Cook Time
185 Minutes
Total Time
205 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: French

Yield: 20 Servings (20 truffles)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 3 tablespoons rosewater.
02 10.5 oz (300g) white chocolate, cut into small pieces.
03 1/4 cup (55g) unsalted butter, softened to room temp.
04 1/2 cup (50g) powdered sugar, for rolling.
05 1 cup (60g) freeze-dried raspberries, crushed.

Instructions

Step 01

Grind freeze-dried raspberries in a food processor until they turn into a fine powder.

Step 02

Microwave the white chocolate and butter in short intervals of 30 seconds, stirring after each, until smooth and creamy.

Step 03

Mix in the raspberry powder and rosewater until everything is evenly combined. Lay plastic wrap directly on the surface.

Step 04

Allow the mixture to cool off at room temperature, then place it in the fridge for 2-3 hours to firm up.

Step 05

Scoop out balls about a tablespoon in size and roll them in the powdered sugar coating.

Step 06

Place truffles back in the fridge to chill for 30-60 minutes before enjoying.

Notes

  1. If you notice the butter separating during chilling, just give it a good stir to bring it together.
  2. If the mixture softens too much while forming shapes, toss it back in the fridge for a bit.
  3. Keep the truffles cold until you’re ready to eat them for the best texture.

Tools You'll Need

  • Microwave.
  • Food processor.
  • Small cookie scoop.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains soy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 102
  • Total Fat: 7 g
  • Total Carbohydrate: 9 g
  • Protein: 1 g