Rosewater Violet Truffles Recipe


These floral infused truffles will melt even the coldest of hearts with their combination of white chocolate, rosewater and violet.
Makes: Makes about 2 dozen truffles.

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Step 1

Preheat oven to 170°F. Line cookie pan with parchment paper.

In small bowl, mix meringue powder and water until well combined. Using small paint brush, paint both sides of petals with meringue powder mixture. Sprinkle both sides of petal with sugar and place on prepared pan. Dry petals in oven 1-1/2 to 2 hours, propping oven door open with wooden spoon. Cool on pan 5 minutes. Carefully crumble rose petals and store in air tight container.

For truffles, warm cream in small saucepan until beginning to steam; do not boil. Remove from heat and add 1 bag chopped candy, rosewater and violet extract. Stir until smooth. Place in medium bowl; refrigerate until firm, about 1 hour. Scoop and roll 1 in. diameter balls, place on parchment-lined cookie pan.

In large bowl, melt remaining candy according to package instructions. Drip truffles in candy and place on parchment. Sprinkle with crushed candied rose petals. Chill until set, about 15-20 minutes.

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Ingredients

Products

Candied Rose Petals

Candied Rose Petals

Wilton Meringue Powder

2 teaspoons Wilton Meringue Powder

Water

2 tablespoons Water

Rose (food safe)

1 Rose (food safe) (petals removed, rinsed and patted dry)

superfine sugar

1/3 cup superfine sugar

Truffles

Truffles

heavy cream

1/3 cup heavy cream

Wilton Bright White Candy Melts Candy, divided

2 bags (12 ounces each) Wilton Bright White Candy Melts Candy, divided

rosewater

1/4 teaspoon rosewater

violet extract

1/2 teaspoon violet extract

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