These smooth dark chocolate ganache truffles are infused with a hint of rosewater and then rolled in your choice of natural, unsweetened cocoa powder or dessicated coconut. They’re a snap to make and look impressive on any Valentine’s Day table.
I’m a little shocked that it’s February already, and I’m even more shocked that I haven’t posted any Valentine’s Day recipes yet!
Last year I was totally on top of it. I planned a two-course meal featuring this flavourful mushroom, caramelized onion, and goat cheese galette and these tiny, adorable chocolate fudge cakes. It was a spectacular meal. One I happily shared with my boyfriend while I was in Australia. Being apart from each other for these past few months has been tough, and I haven’t really been in the mood to celebrate Valentine’s Day this year. But that doesn’t mean that I can’t share a few recipes for you guys to make with your SO’s. And besides, I have spent more than my fair share of V-Day’s alone — why shouldn’t I stuff myself full of chocolate? It worked so well for me for years!
When Charlene over at Chew Street volunteered to resurrect our Christmas collaboration with a Valentine’s Day theme, I signed up immediately. I was super stoked when she told us that the theme would be chocolate; I knew exactly which recipe I wanted to tackle.
I have a strange relationship with chocolate truffles. I have to be in a mood to eat them. Generally, I find them a tad too sweet for my taste, or they’re infused or filled with weird flavours that I don’t personally enjoy with chocolate.
To eliminate the sickly sweet factor, I chose to use 70% dark chocolate for these truffles. I find the slightly bitter flavour works really well with the rosewater. Always always always make sure you choose the best quality chocolate you can find when you’re making truffles. Since chocolate is the main ingredient, you don’t want to skimp or they’ll end up tasting sub-par. No one wants sub-par truffles on Valentine’s Day. Scratch that. No one wants sub-par truffles, period.
These truffles are gluten-free, and have the potential to be vegan. As long as you use certified vegan chocolate, you can nix the cream and add an extra tablespoon of coconut oil to the mixture, and you’ll have vegan rosewater truffles. Personally, I found the cream created a more velvety texture, but they taste great without it as well.
I rolled my truffles in natural cocoa powder and unsweetened coconut, but feel free to roll them in whatever you wish! Rosewater also pairs well with pistachios and almonds, so I think I would try those next time around. If you come up with any stellar pairings, be sure to let me know in the comments!
If you have a little more time, be sure to check out all of the other fantastic recipes from our chocolate Valentine’s Day collab below! You can also find them all on Twitter, Instagram, and Pinterest using the hashtag #CdnFoodCreatives.
- 8 oz (226g) good quality dark chocolate, chopped
- 3 tbsp unrefined coconut oil
- 2 tbsp heavy cream
- 3½ tsp rosewater
- ½ cup natural, unsweetened cocoa powder
- ½ cup unsweetened, desiccated coconut
- Melt the chocolate in a double boiler over simmering water.
- Fold the coconut oil, cream, and rosewater into the melted chocolate with a rubber spatula until it's mixed in and smooth in texture.
- Pour the chocolate mixture into a shallow glass container and allow it to cool and thicken at room temperature, about 2 hours.
- Prepare a cookie sheet with a layer of parchment paper. Divide the cocoa powder and coconut into separate bowls next to the cookie sheet.
- Once the mixture has thickened, roll half-tablespoon measures into balls and roll them in the cocoa powder. Place the truffle on the prepared cookie sheet. Repeat this method with the remaining mixture, switching between the cocoa powder and coconut.
- Refrigerate the truffles on the cookie sheet for 1 hour before serving.
- Make rolling the truffles easier by wetting your hands slightly before rolling each truffle. I keep a small bowl of water on the counter for easy access.
- A melon baller makes a perfect truffle rolling tool, but a small coffee spoon also works in a pinch.
- Try to handle the truffles as little as possible. Use your fingertips to push the truffles around in the toppings to avoid touching them, otherwise you'll end up with a melty chocolate mess.
- Don't worry about the truffles being super smooth; the toppings cover any imperfections.
3-Ingredient Dairy-Free Chocolate Raspberry Cups by The Refreshanista
Chocolate Dipped Honeycomb by My Kitchen Love
Chocolate Spice Fig Truffles by The Busy Baker
Cocoa-Rubbed Drumsticks by Chew Street
Dark Chocolate Rosewater Truffles by The Cinnamon Scrolls
Gooey Caramel Cookie Cups by Liv for Cake
Mocha Waffle Torte by Cocoa Bean, The Vegetable
Savoury Chocolate Ravioli with Ricotta-Beet Filling by Imagelicious
Two-Bite Mochi Brownies by The Chewy Life
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