Mother’s Day is around the corner, and I know very few moms who wouldn’t love a little chocolate treat on their big day…especially if they don’t have to make it themselves. 😉 If you want to wow mom with a special little homemade treat this Mother’s Day, these Rosewater Champagne Truffles are just the thing. With dark chocolate, a splash of bubbly, and a little rosewater, you’ll have mom feeling relaxed, loved, and a little bit fancy.

Roses + Chocolate = Delicious

Roses and chocolate are an iconic gift combination for birthdays, Valentine’s Day, Mother’s Day…but have you ever combined them into one gift? No, I’m not talking about rose-shaped chocolates, I’m talking about rose-flavored chocolates.

If you’re not sure about the idea of floral flavors in your chocolate, I get it. It does sound a little weird. But as long as you don’t overdo it, florals like rose or lavender can be DELICIOUS in chocolate. Too much can certainly taste like perfume or soap, but when you add just a little, it brings out floral notes in the chocolate and creates a truly lovely flavor experience. It’s a perfect combination, really.

Bring on the Bubbly!

A celebration isn’t a celebration without a little something bubbly (alcoholic or not). The little bit of champagne in these truffles adds brightness (and a slight booziness) to them that really helps blend the rosewater and chocolate flavors together.

You can use any kind of sparkling wine for this recipe — champagne, prosecco, cava…whatever you can find (I used cava myself). Since the recipe only uses a little, it’s a great way to use up leftover champagne. Or you can do what I did and just buy a mini bottle, then sip on the rest while you make your truffles. 🥂

Note: Not a fan of champagne or want to skip the booze? You can leave it out. Even with just the rosewater these truffles will be delish.

Making Rosewater Champagne Truffles

Truffles are surprisingly simple. They have two main ingredients: chocolate and heavy cream. From there, you can add any flavorings or booze you want. Here’s how you make them:

Measure out your chocolate into a medium heat-safe bowl. I prefer dark or bittersweet chocolate for these truffles (and for truffles in general), but semisweet or milk chocolate work too. Make sure your chocolate is chopped into relatively evenly sized small pieces (chocolate chips work too).
Heat heavy cream in a small heavy-bottomed saucepan on medium heat, stirring constantly until it reaches 185-190℉ on a candy thermometer. It will be just about to boil, so you should see small bubbles starting to appear along the outer edge. Remove from heat.
Immediately pour it over the chocolate in its bowl. Let it sit for a couple of minutes to allow the chocolate to start melting, then whisk until all the chocolate is melted.
Stir in the champagne and rosewater. Chocolate should be smooth and silky.
Let cool at room temperature for about 45-60 minutes, stirring occasionally. Cover loosely with plastic wrap and chill in refrigerator until set — at least 2 hours, but you can leave it overnight.
Scoop into 1T-sized balls with a small cookie scoop or a spoon. Roll in cocoa powder. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to a month.

Et, voilà! You have homemade truffles. Pop them into a little box, tie it up with a cute ribbon, and you have a perfect gift for Mother’s Day (or Valentine’s Day…or someone’s birthday…or whatever special occasion is coming up).

Want More Ways To Use Rosewater? Try These Recipes

Rosewater Marshmallows
Rhubarb Curd Tart With Rosewater Meringues
Meringues (There’s a rose-cardamom version that has my whole heart.)

Stay Up-to-Date With the Latest Recipes

Join my email list to get notified about new blog posts and receive occasional newsletters (if I ever get around to writing them:)). As a bonus, you’ll also get my FREE Chocolate Cookies & Bars eBook!

Print Recipe

Rosewater Champagne Truffles

Silky chocolate truffles spiked with champagne and lightly flavored with rosewater. Perfect for a spring celebration!

Prep Time5

Cook Time20

Cooling Time3

Total Time3 25

Course: Dessert

Cuisine: American

Keyword: Champagne Truffles, Chocolate Truffles, Rosewater Champagne Truffles, Rosewater Truffles, Truffles

Servings: 24 truffles

Equipment

1 small heavy-bottomed saucepan
1 candy thermometer
1 small cookie scoop (1T sized)

Ingredients

1 c heavy whipping cream*
8 oz dark chocolate, chopped or chocolate chips
1 1/2 T champagne**
1/2 tsp rosewater
cocoa powder for dusting (about 1/4 c)

Instructions

Measure out your chocolate into a medium heat-safe bowl. Set aside.
Heat heavy cream in a small heavy-bottomed saucepan on medium heat, stirring constantly until cream reaches 185-190℉ on a candy thermometer. It will be just about to boil, so you should start to see small bubbles on the surface.
Remove cream from heat and immediately pour over the chocolate in its bowl. Let sit for a couple of minutes, then whisk the mixture until all the chocolate is melted.
Then stir in the champagne and rosewater. Chocolate should be smooth and silky.
Allow to cool at room temperature for about 45-60 minutes, stirring occasionally. Then cover the bowl loosely with plastic wrap (or a plate) and chill in refrigerator until well set — at least 2 hours or overnight.
Scoop with a small cookie scoop (or a spoon) into 1T-sized balls. Roll in cocoa powder. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to a month.

Notes

*For a dairy-free version, try coconut cream!

**Want to skip the booze? You can simply leave it out. Even with just the rosewater, these truffles will be delicious!

Did You Make This Recipe? Leave a Review!

If you made this recipe and loved it (or didn’t love it), please consider leaving a review and a comment below! Reviews help these recipes show up more prominently in online searches, and feedback in the comments (good or bad…but please be kind:)) helps me know what turns out well for you and what could use some work.

Thanks for being here and baking my recipes!