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  • Almond and Fig

Rose and Tahini Dark Chocolate Truffles

Updated: Jun 19, 2020

Nothing screams Valentine’s Day like roses and chocolate

- the inspiration for my valentine’s recipe. When you receive something homemade, you know that it is genuine and coming straight from the heart. You are getting something that is made with love from a person who took the time and effort to make you something special. Homemade gifts are not just any gifts. They are something that might have taken hours. Homemade truffles are always a big hit. Each one of them is rolled by hand so that you know each one is unique and special. Who wouldn't want a creamy melt in your mouth bite of chocolate goodness with the essence of rose!!! The tahini adds subtle earthy undertones, making these a perfect gift. Wishing you all the love and happiness today and always <3


MAKES:15- 20 small truffles

  • 8 ounces 50-70% good quality dark chocolate chopped (not chocolate chips)

  • 1/2 cup heavy cream

  • 1-2 tsp rose water ** see note

  • 3 tbls tahini paste

  • For coating: good quality unsweetened cocoa powder, coco nibs, and edible rose petals


  • With a sharp knife finely chop the chocolate on an angle creating even and fine shards so they melt easier. Place the chocolate in a medium heat safe bowl.

  • Heat the cream in the microwave in 30 seconds intervals up to 1 minute. Until it’s hot but not boiling .

  • Pour the hot cream over the chocolate and set aside for few minutes to melt a bit.

  • Whisk the mixture until smooth and shiny.

  • Add rose water and mix adding 1 tsp at a time (rose water is strong)

  • Add 3 tbls of tahini and stir to combine

  • Refrigerate the ganache for at least 30 minutes or until it sets and firms up

  • Use a small cookie scoop or a tbls measure to portion the truffles. Roll the balls between the palm of your hands **(see note) until smooth and place on a parchment paper. Refrigerate for a few minutes to set.

  • To coat your truffles: you can use chopped nuts, sprinkles or dry freeze fruits but for this recipe I am using coco nibs, good quality coco powder, and edible roses.

  • For best results, sift your coco powder and use a small shallow bowl to dip and roll the truffles in the coating shaking them gently from side to side until coated.

**Recipe tips:

  1. Dust the palm of your hands with coco powder it will help roll a perfect truffle ball and the chocolate doesn’t stick to your hands.

  2. Start by one tsp of rose water, depending on the brand you are using rose water can be very strong. Mix the rosewater in with the melted chocolate if you want more rose flavor add more, half a tsp at a time up to 2 tsp.

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