Description
Delightful Rose White Chocolate Truffles infused with fragrant rosewater and a hint of tartness from freeze-dried raspberries.
Ingredients
Scale
- 300 g white chocolate, finely chopped
- 55 g unsalted butter, softened
- 3 tablespoons rosewater
- 60 g freeze-dried raspberries
- 50 g powdered sugar, for dusting
Instructions
- Pulse the freeze-dried raspberries in a food processor or blender until finely ground.
- Combine white chocolate and unsalted butter in a microwave-safe bowl. Melt on medium-high power in 30-second increments, stirring between intervals, until smooth and fully melted.
- Incorporate the ground raspberries and rosewater into the melted chocolate-butter mixture and whisk gently until blended.
- Cover the mixture with cling film and let cool to room temperature, then refrigerate for 2 to 3 hours or overnight until firm.
- Scoop tablespoon-sized portions and roll into balls, coating each truffle in powdered sugar.
- If the mixture softens, refrigerate briefly. Arrange truffles on a lined plate and chill for 30–60 minutes before serving.
Notes
- Ensure the chocolate-butter mixture does not overheat to prevent scorching.
- For a stronger flavor, adjust the amount of rosewater to taste.
- Store truffles in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 8g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg