For many years at Bean and Goose we made seasonal chocolate truffles. We would create recipes from ingredients and flavours that we loved working with, using fruits and herbs from our gardens and foraged from the hedgerows.
Mother's Day reminds us of these recipes, we would provide a list of truffle flavours for our customers to pick their favourite from. Then we would make the top four and create a Mother's Day chocolate truffle box to sell in our online store.
Rose & Saffron was always a strong contender, we have recreated the recipe in this blog for you to make at home. We have also included our Lavender and Lemon and Honey Bee chocolate truffle recipes for extra Mother's Day love.
Wishing all who Mother a lovely Mother's Day.
Karen and Natalie xx
Rose and Saffron Chocolate Truffles
Bean and Goose Chocolate
Rated 5.0 stars by 1 users
Category
Dessert
Servings
20
Prep Time
30 minutes
Cook Time
10 minutes
Calories
120
These handmade Rose and Saffron chocolate truffles are the perfect Mother's Day gift. The combination of saffron and rose water gives these truffles a delicate floral flavor. They are rich, decadent, and gorgeous anytime of the year.
Note - this recipe uses a combination of milk and dark chocolate, you can use all dark chocolate if you prefer.
Pour 175ml of cream into a shallow dish and add a few saffron strands. We use a ‘cold infusion’ at Bean and Goose. Cover the dish & place it in a fridge overnight. If you are time poor then skip this step.
The next day remove the cream infusion from the fridge and place in a saucepan. Heat the cream in a saucepan over low heat until it starts to simmer. Remove from the heat.
Add the milk and dark chocolate to a bowl along with 4tsp of rose water. Pour the heated cream mixture over the chocolate. Wait for about 2 mins and then stir continuously until the chocolate is melted and the mixture is smooth. Add 30g unsalted butter and combine the mixture until you get a glossy finish.
Pour the mixture into a shallow dish and refrigerate for at least 2 hours, or until firm.
Once the mixture is firm, use a spoon or a melon baller to scoop out small portions, then roll them into balls using your hands.
Place the cocoa powder in a shallow dish and roll each truffle in the cocoa powder until well coated. You can top with rose petals to amp up the rose vibe.
Store the truffles in an airtight container until ready to serve.
Recipe Note
Keep it cool.
It is much easier to shape and roll the truffles if your kitchen and your hands are cool. If the mixture starts to soften then put it back into the fridge until it cools down again.
Avoid the grain.
Make sure you do not boil the cream as this can cause the truffle mixture to become grainy.
Manage the split.
If your truffle mixture splits add a small amount of cream and/or chocolate to bring it back together again.
Also Try...
Lavender and Lemon Truffles
Infuse the cream with 2tbsp of lavender flowers and strips of lemon peel from 1 lemon. Use a sieve to pour the heated cream mixture over your truffles and discard the lavender and lemon peel. Top the truffles with lavender flowers.
Honey Bee Truffles.
Use plain cream as you do not need an infusion with this recipe. Instead replace the sugar with your favourite honey. Top the truffles with bee pollen to add an extra level of flavour to the honey.
