Easy chocolate rose truffles

Use up your leftover biscuit or cake crumbs to make these delicious small bites, perfect with a cup of coffee.


100g plain chocolate

50g butter

2 tblsps Welsh Rosewater (Rosa Damascena)

2 egg yolks

25g ground almonds

25g vanilla or chocolate cake or biscuit crumbs

110g icing sugar

Decoration options: drinking chocolate, chocolate strands, chocolate curls


  • Break up the chocolate and put it with the butter into a basin over a saucepan of hot water.
  • Leave until both have melted, stirring occasionally.
  • Add the rosewater and egg yolks, mix in well.
  • Stir in the remaining ingredients.
  • Transfer the mixture to a plate.
  • Leave to cool until firm but not set (about 1 ½ hours).
  • From the plate, roll equal amounts of mixture into small balls, toss in your choice of decoration to coat.