Delicious and rich truffles flavored with a hint of rose and rolled in chopped pistachios. With only a little bit of rose water, this wonderfully fragrant and floral flavor permeates the truffle which is finished with the sweet crunch of dry-roasted pistachios.
The pale pink color makes them perfect for a baby shower, wedding shower, wedding, or tea party. But you will need to double or triple the recipe because these will go fast!
Rose has a predominantly floral flavor that is not quite savory, and not quite sweet. It has a delicate and light aroma that adds a fuller sensory experience to these truffles.
How to Make Rose and Pistachio Truffles:
In a small frying pan, melt the butter, white chocolate, and heavy cream on low to medium heat until smooth. The ganache should reduce slightly into a thick mixture and glossy mixture. Remove from the heat and add rose water and gel food coloring. Pour mixture into a bowl and let sit in the fridge for about one hour.
Scoop a teaspoon size amounts of ganache and roll them between your slightly greased hands into a ball. The balls should hold their shape, if they start to fall flat then the ganache needs more time in the fridge. Sometimes it is helpful to portion out the amounts of ganache and pop them back into the fridge for 10 minutes before rolling.
Once the truffles are able to hold the full round shape, roll them in chopped pistachios. If the pistachio pieces are not sticking, roll the truffles between your hands to arm up slightly before rolling in the nuts. Arrange and serve the Rose and Pistachio Truffles!
What Is Rosewater?
Rosewater is water that has been flavored with the distilled essence of rose petals. Created in Persia by chemists first figured out how to distill rose petals to their essence in the tenth century, where rose water was initially used as a hand sanitizer because of its antibacterial properties.
Only a little bit is needed and it pairs exceptionally well with creamy foods as it melts into it.
Can I substitute pistachios for another type of nut?
This recipe calls for shelled and halved dry roasted pistachios. Pistachios have a mild flavor which can be slightly sweet. This is why pistachios are often used in desserts.
You can substitute pistachios with almonds or pecans. However, the green color and sweet taste from the pistachios really help make this dessert special.
If you are shelling the pistachios yourself, place the nutmeats between two paper towels and rub until the dry outer layer falls off.
What are chocolate truffles:
A chocolate truffle is a type of confectionery, made with a chocolate ganache center coated in or chopped toasted nuts, plain chocolate, cocoa powder.
A ganache glaze, icing, sauce, or filling for pastries, made from chocolate and cream. It has a creamy, smooth and rich texture. All of which is makes these rose and pistachio truffles amazing!
How to store Rose and Pistachio Truffles:
The truffles must be stored in an airtight container in the fridge for up to 2 weeks. But they won’t last that long I promise you.
DID YOU LIKE THIS RECIPE FOR ROSE AND PISTACHIO TRUFFLES? LEAVE US A RATING! DID YOU LOVE IT? SHARE IT OR LEAVE US A COMMENT ON INSTAGRAM! WANNA SEE MORE? SUBSCRIBE TO OUR NEWSLETTER AND REMEMBER TO FOLLOW US ON PINTEREST!
OTHER GLUTEN-FREE DESSERTS:
- Chai Creme Brûlée
- Cardamom and Saffron Rice Pudding (Kheer)
- Mango and Cardamom Barfi
- Gluten-Free Blueberry Crumble
- Pavlova with Lemon Cream
OTHER DESSERTS RECIPES:
Rose truffles rolled in chopped pistachio. Delicate floral aroma creates a full sensory experience for these truffles.
- 2 tablespoons butter
- 1 ½ cups white chocolate chips
- ¼ cup heavy cream
- 1 teaspoon rose water
- 1 drop pink gel coloring
- ¼ cup shelled pistachios, dry roasted and shopped (to roll)
- 1 teaspoon rose petals (garnish, optional)
- In a small frying pan, melt the butter, white chocolate and heavy cream on low to medium heat until smooth.
- The ganache should reduce slightly into a thick mixture.
- Remove from the heat and add rose water and gel food coloring and continue to mix.
- Pour the ganache into a bowl and let sit in the fridge for about 1 hour.
- Scoop a teaspoon size amount of ganache and roll them between your slightly greased hands into a ball.
- The balls should hold their shape, if they start to fall flat then the ganache needs more time in the fridge.
- Once the truffles are able to hold the full round shape, roll them in chopped pistachios and set aside.
- Sometimes it is helpful to portion out the amounts of ganache and pop them back into the fridge for 10 minutes before rolling.
- If the pistachio pieces are not sticking, roll the truffles between your hands to arm up slightly before rolling in the nuts.
- When using any nut, be sure to taste it before using it. If the nuts do not taste good on their own they will not taste good when used in a recipe.
Keywords: white chocolate, rose, pistachio, ganache, truffles