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.
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.