Ingredients
Scale
For the Crust:
- 8 oz high-quality dark chocolate (70% cocoa)
- 1/2 cup heavy cream
- 1/4 cup raspberry puree
- 1 tsp rose water
- 1/4 cup cocoa powder
- 1/4 cup freeze-dried raspberries (crushed)
- 1 tbsp edible rose petals (for garnish)
Instructions
1. Prepare the Crust:
- Chop chocolate finely and place in a heatproof bowl.
- Heat cream in a saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth.
- Whisk in raspberry puree and rose water until fully incorporated.
- Cover and refrigerate mixture for 2 hours or until firm enough to scoop.
- Using a melon baller or teaspoon, scoop mixture and roll into 1-inch balls.
- Roll half the truffles in cocoa powder and the other half in crushed freeze-dried raspberries.
- Garnish with edible rose petals and refrigerate until ready to serve.
Notes
You can customize the seasonings to taste.