Chocolate and Roses Truffle Spoons
Chocolate and Roses Truffle Spoons – Give everyone you love a spoonful of YUM this Valentine’s Day with this Easy Truffle Recipe.
I know… truffles look complicated to make. Honestly, they don’t have to be. The most difficult part of truffle making is the dipping process, so let’s remedy that issue with Truffle SPOONS!
The standard easy truffle recipe I use for holidays involves whipping chocolate ganache until light and fluffy, piping the whipped ganache into little mounds, then freezing it.
Once the ganache balls are frozen, I place them on the end of a wooden skewer and dip them in tempered molten chocolate. Making sure they have a thick, even, airtight coating to protect the ganache is extremely important, so removing the skewer takes a little practice.
Making Chocolate and Roses Truffle Spoons is really not that difficult. Yet using spoons as a platform for the ganache, not only makes them easier to dip, it turns them into truffle spoon pops, a delightful bite-size gift to pass around to friends.
Normally, I am not a huge fan of rose flavored things. The only other recipe I’ve posted with rose water is Old Fashion Blueberry Pudding. Yet the combination of creamy white chocolate ganache laced with aromatic rose water, then coated in rich dark chocolate is TO-DIE-FOR. My hubby, who HATES rose water, was all over these truffle spoons.
Chocolate and Roses Truffle Spoons offer a unique, yet appropriate, flavor profile for Valentines Day.
Forget cards this year; go with Chocolate and Roses Truffle Spoons using the easy truffle recipe below. You can thank me later. *wink*
COOK’S NOTES: Now that the dipping is no longer an issue, tempering the dark chocolate is the only thing that needs real focused attention. Tempering is the process of melting chocoalte, bringing the temperature up and back down, so that as it hardens the chocolate is firm and glossy, not cloudy or dimpled. The unofficial simple method of tempering (no thermometers and marble slabs) is to place the chocolate in a double-boiler over medium-low heat. Stir until the chocolate is JUST melted, then stir in a little more chocolate to bring the temperature down. I usually take the double-boiler off the stove but leave the bowl over the hot water to keep warm. *If the tempering concerns you, buy dark chocolate flavored candy coating and microwave to melt.
More Valentine Treats:
Zingy Raspberry Lemon Cupcakes
Pistachio Cupcakes with Pink Champagne Frosting
Heritage Red Velvet Heart Cake ~ Sprinkle Bakes
Chocolate Hazelnut Cherry Tart ~ Hot Polka Dot
Dreamy Gluten Free Almond Chocolate Pie ~ Namely Marly
Chocolate and Roses Truffle Spoons
Ingredients
For the White Chocolate and Rose Ganache:
- 1 cup heavy cream
- 16 ounce white chocolate chopped (4 bars)
- 1 drop red food coloring
- 2 teaspoons rose water
- Pinch salt
For the Easy Truffle Recipe:
- Whipped White Chocolate and Roses Ganache
- 12 ounces dark chocolate chopped
- 36 plastic spoons
- Dried edible rose petals optional
Instructions
- Place the chopped white chocolate in a bowl. Scald the cream. Once it is very hot pour it over the white chocolate and let it sit for 5-10 minutes. Stir until smooth.
- Add the food coloring, rose water and salt. Mix well, then place in the fridge to cool.
- Once cool, scoop the ganache into an electric mixing bowl and whip until light and fluffy. (The ganache will have a strong rose flavor. Don't worry—the dark chocolate will mellow it out.)
- Place the ganache in a piping bag with a large tip. (You could use a plastic bag with the corner cut off.) Pipe the ganache smoothly onto the spoons. Freeze.
- Once the ganache filled spoons are frozen, place 8 ounces of the dark chocolate in a double-boiler over medium-low heat. Stir as it melts. Once completely melted, remove from heat and add the remaining chocolate. Stir until smooth.
- Dip the spoons into the dark chocolate. Wave the spoon a little to remove extra chocolate, then lay on wax paper to dry. DON'T TAP! You don't want to create thin spots in the chocolate.
- Gently place dried rose petals on each spoon before the chocolate dries, don't press down.
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Yum!!!
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Wow gorgeous! Question- would these work for melting into a cup of coffee?
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Hi, I enjoy reading your recipes very much. You inspire and help our boring meals to a food makeover. I like the way you pipe the ganache on the spoon. I have wanted to invest in a good piping bag and tips for some time now. Any suggestions? What brand do you use? What about care and clean-up for the piping bag? Is it difficult?
Thanks so much. I look forward to hearing from you.
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Hello,
I just found this recipe and I love the idea! However, I was hoping to make these for a more formal occasion using your original method (without the spoon). You mentioned that you spear the frozen truffle and then dip it into the chocolate – how do you remove the skewer without leaving a hole in the truffle (you mentioned that they should be airtight)?
Hi Rachel, usually when you take out the skewer the chocolate runs in the hole, so it sort of takes care of itself. If not you can drop one little drop of melted chocolate over the hole.
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Hi, Sommer! These truffles are easy and quite beautiful…Not only perfect for V-day but also for Mother’s Day. I do hope it is OK with you that I do use one of these photos for a Mother’s Day post (May 8th). Of course, I’ll give you both the credit and a link to your recipe. Is it fine to feature one of your images in my post?
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Beautiful! What a lovely idea :-)
These are gorgeous!
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forever raising the bar, eh, Spicy? thanks!!
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OMG!! At what point did I miss these? Linking back to these fun truffles in my post today.
xo
This is so cool. I have been trying to master tempering forever. Thanks for the tips.
I love making candy and I love making truffles. I’ve never made them with rose water though. Sounds very interesting. For Christmas, I made them and sprinkled the outside with crushed candy cane, used some peppermint extract in the chocolate. So delicious. I use Ghiradelli’s 65% cacao baking chocolate almost exclusively. It is cheaper at Christmas time (1.99-2.49 bar instead of $3 a bar) so I stock up. I melt in the microwave, add a bit of the room temp chocolate to temper it a bit and it works very well for all my candy making needs.
These are absolutely darling! What a great valentine gift that would be fairly easy to make in bulk. I want to make these now. I’m saving in case I have some free-time.
what a fabulous idea!!! Love portable gifts!!
Truffle spoon pops? Now who wouldn’t love these beauties??!
I absolutely love this idea, and who would turn it down? No one, that’s who, because it’s not so much that one’s diet would be blown and it’s already on a spoon. Who could resist? Beautiful!
So clever Sommer! I’ve purchased similar spoons designed to be used in hot drinks like coffee or hot chocolate but love this idea. I also love all your attention to detail; the pink spoons and simple adornments.
Im SO glad valentines day is going to make the end of my mini slim down diet. These are exactly the sort of thing that will make a a perfect re-introduction to a ‘sometimes sugar eating diet’ – yippppeeee! And love the ease of making them with spoons AND I also quite like rose water anyways … :)
What a cool idea!! I love these!!!
These sound divine!!
This is such an original and fantastic idea! And so beautiful, as well!! I’m in awe.
These are brilliant. I love this idea!
Sommer,
What a creative and delicious V-Day decadence — I love rose and chocolate flavored desserts. In fact, I have a recipe coming up that involves white choc, rose and pistachios!!!
ps: I just read your email :)
These are absolutely brilliant! …and delicious! What a GREAT idea! I am SO buzzing this!
These are soooo beautiful, Sommer!
Gorgeous! I never use rose in recipes, but I would give it a try to make something this pretty!
These are just so pretty and creative, Sommer – I had to leave a note. (; xo
Love this idea! Where do you get the edible rose petals?
Hey Melanie!
I got them at the Spice and Tea Exchange, but any tea store would have them. :)
These are so gorgeous!! Although, I think I’d end up eating them all before I was able to give them away!
These look dangerously decadent!! Great gift idea! I agree with Sylvie
I love the spoon idea, it makes a really pretty gift!
What a clever idea Sommer! How pretty with the rose petals on top.
Oh, my. Sommer, they are adorable. What a fabulous idea.
Pinned!
These are awesome! So fun and festive!
These are beautiful and sound amazing!
Chocolate + Rose = Yum!
These look amazing – they absolutely beautiful and a perfect valentines day treat – the essence if romantic
I love your blog my friend :D
Cheers
Choc Chip Uru
Latest: Two Tone Choc Blueberry Cheesecake
I have been meaning to make dipped spoons for a while. The truffle idea is even better. Great gift ideas. I hope someone who loves me sees this otherwise I will be making these for myself this for Valentine’s Day.
What a gorgeous idea, these look too cute!! Perfect for Valentine’s Day coming up! :)
These are so elegant, Sommer! Gorgeous!
I pipe EVERYTHING! It makes life soooo much easier! I want about 5 of these right now. 2 for breakfast….and 3 for lunch. That’s reasonable, right?
Oh my. These are so freaking cute!
Ooooh, what a cut way to get around the difficult part! :) These sound fantastic, love the rose water infusion :)
This is seriously genius! I’ve never made truffles and the sole reason being the mess that I envision the dipping process to be. Not only does this fix that, it’s super cute!
I would LOVE a few of these for Valentine’s Day! Even without the extra dunking step and just eating the piped mixture on the spoon…
what a perfectly wonderful way to do truffles! and without the messy fingers, awesome!
Sommer, these are gorgeous!! So creative and perfect for Valentine’s Day. Thanks for sharing!