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rose truffles rolled in pistachios in a small bowl

Rose and Pistachio Truffles

  • Author: hungrygirlinqueens
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 75 minutes
  • Yield: 16 truffles 1x
  • Category: Desserts
  • Method: Stovetop
  • Cuisine: Chocolate


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)


  1. In a small frying pan, melt the butter, white chocolate and heavy cream on low to medium heat until smooth.
  2. The ganache should reduce slightly into a thick mixture. 
  3. Remove from the heat and add rose water and gel food coloring and continue to mix.
  4. Pour the ganache into a bowl and let sit in the fridge for about 1 hour.
  5. Scoop a teaspoon size amount of ganache and roll them between your slightly greased hands into a ball.
  6. The balls should hold their shape, if they start to fall flat then the ganache needs more time in the fridge.
  7. 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