Rose scented chocolate truffles

40 minutes


  • 115g of chocolate cake, blitzed into crumbs
  • 150g of dark chocolate, divided into two lots of 75g and melted
  • 1 tsp rose water, be careful not to add too much as it is very strong
  • rose petals, crystallised


First, process the cake crumbs. They must be very fine, almost like sand
Add half of the melted chocolate and the rose water to the cake crumbs and mix well until you have a ball that can be shaped
Leave to chill and firm up for at least 1 hour
When you are ready to make the truffles, take a walnut size amount of the truffle mixture and roll it in to a ball, then dip it in the other half of melted chocolate to cover them, continue until all of the mixture is used up
Sprinkle some of the crystallised rose petals over the top of the truffles
Store them in an airtight container (in the fridge) until needed. They can also be frozen, defrost 6 hours before serving