Dish of the Day: Lily Vanilli’s recipe for Double chocolate rose truffles

Lily Vanilli

food1 300x300 Dish of the Day: Lily Vanillis recipe for Double chocolate rose trufflesThis is a very versatile recipe that you should feel free to experiment with. Alter the quantities of dark/milk chocolate to suit you and infuse whatever you like into the cream. F

or summer picnics try this rose version, any other edible flower you like, or an Earl Grey tea bag, and in winter stir through a swig of whisky or absinthe at the final stage (once all the ingredients of the ganache are combined) to warm them up.

Preparation time: 40 minutes, plus cooling and chilling times

Cooking time: 5 minutes

Makes: 28

For the Ganache

70g unsalted butter, cubed

200ml double cream

180g dark chocolate (minimum 70 per cent cocoa solids), broken into pieces

100g Milk Chocolate, broken into pieces

Small handful of dried rose petals (plus extra for decorating)

Pinch Malden/flaked sea salt

food 21 300x300 Dish of the Day: Lily Vanillis recipe for Double chocolate rose trufflesFor the coating:

220g dark chocolate (minimum 70 per cent cocoa solids), broken into pieces

One baking tray, lined

1. Make the burnt butter. Melt the butter in a heavy-bottomed pan over a medium-high heat for two minutes, stirring constantly until it has a dark tan colour (it shouldn’t get dark brown or black). Remove from the heat.

2. Add the rose petals to the cream and heat at a medium temperature until it just scalds (starts to bubble at the edges). You can drain the petals at this stage or leave them in to continue infusing if you don’t mid the texture in the finished truffle. Either way, turn off the heat and add the butter & chocolate to the cream. Leave to melt then slowly stir to combine into a smooth, velvety ganache.

3. Pour the mixture into your prepared baking tray, ideally so it sits about 2.5cm deep. Refrigerate to set (approx 30 minutes to an hour).

4. Remove from the fridge and use a teaspoon to scoop out balls of ganache – round them with your hands as neatly or roughly as you like and place them on a freshly lined baking tray. Transfer to the freezer to set.

5. To make the coating, melt the remaining chocolate in a double boiler. Remove from the heat when the chocolate is almost melted and stir to melt the rest.

6. Drop the firm truffles into the chocolate, use a teaspoon to remove & coat, allowing any excess chocolate to run off. Transfer on to a baking tray lined with a fresh sheet of paper, dust with some more malden & a dried rose petal. and leave to cool and set at room temperature.

You can buy edible flowers from

Lily is also running the world’s first agony aunt baking column: “Recovering from a Bad Bake-up”. Send in your baking disaster stories of unexpected failures in the kitchen/recurring problems to

On the third Friday of the month we will feature a Q&A with advice to help you recover.

Lily Vanilli’s Sweet Tooth is available from Cannongate books, 2012

Follow Lily on Twitter @lilyvanillicake

For more information visit

Instagram lily_vanilli_cake

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