Indulging in Raspberry Rose Truffles Coated in White Chocolate

Truffles have long been a grandeur of indulgence in the chocolate world, embodying both the richness of dark chocolate and the intrigue of added flavors. Today, we demonstrate a recipe that marries the delicate flavors of raspberry and rose with the rich, creamy overtones of white chocolate. This delectable treat, known as Raspberry Rose Truffles coated in White Chocolate, brings a burst of floral notes and fruity zest encased in silky white chocolate - a full sensory delight!


  • Understand how to blend natural flavors like raspberry and rose into a ganache.
  • Learn the precise way to temper white chocolate for a perfect truffle coating.
  • Discover decoration techniques that elevate the presentation of your truffles.


Crafting the perfect truffle is an art form, involving meticulous combination of flavors and precise technique. These truffles feature a raspberry rose ganache at their core, perfectly balanced in flavor and enrobed in a crisp layer of white chocolate.


  • Ganache Filling:
  • 170 g (6 oz) white chocolate, finely chopped
  • 120 ml (1/2 cup) heavy cream
  • 50 ml (1/4 cup) raspberry puree, strained to remove seeds
  • 1 tbsp rose water
  • 2 tsp glucose syrup
  • Coating and Decoration:
  • 340 g (12 oz) white chocolate, for coating
  • Dried edible rose petals
  • Raspberry powder, for dusting


  1. Prepare the Ganache: Begin by combining the heavy cream, raspberry puree, rose water, and glucose in a saucepan. Heat gently until warm, but not boiling. Pour the warm mixture over the finely chopped white chocolate in a bowl. Let sit for 1-2 minutes to melt the chocolate, then stir until smooth. Allow the ganache to cool, then refrigerate until set.
  2. Form the Truffles: Once chilled, use a melon baller or a teaspoon to scoop ganache. Roll the scoops into balls using your hands. If the ganache sticks, dust your hands lightly with raspberry powder.
  3. Temper the White Chocolate: For the coating, carefully melt the remaining white chocolate. Monitor the temperature to ensure it stays between 87-89°F (31-32°C). This temperature range will give your truffle a shiny, crisp coating.
  4. Coat the Truffles: Dip each ganache ball into the tempered white chocolate, using a fork to drain excess chocolate. Place them on parchment paper to set.
  5. Decorate: While the coating is still wet, sprinkle some raspberry powder and place a few rose petals on the top for an elegant finish.


The combination of raspberry and rose brings a wonderful contrast to the sweetness of white chocolate, making each bite a complex layering of flavors. The ganache provides a smooth, creamy texture while the hardened chocolate shell offers that satisfying 'snap'. Decorated with rose petals and raspberry dust, they are not only delicious but visually appealing as well.


  • Ensuring your ganache is smooth is key. If the chocolate doesn’t completely melt into the cream mixture, gently heat the mixture over a water bath while stirring constantly.
  • Tempering chocolate can be tricky; using a chocolate thermometer will greatly ease this process.
  • Loose rose petals and raspberry powder can also be incorporated into the ganache for additional texture and flavor depth.


Raspberry Rose Truffles coated in White Chocolate are the epitome of a luxurious treat, perfect for special occasions or as a delightful gift. Rich yet delicate, these truffles are a fine example of how traditional flavors can be elegantly combined to create something extraordinary.

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