Rose and Violet Chocolate Truffles


Without getting too horticultural on you, 2015 has been a VERY good year for the roses in the UK. Fact. With a mild winter and a gentle spring, rose blooms are everywhere and have inspired me to get experimental in the kitchen.

I have never made chocolate truffles before. Whilst I know I would enjoy them – who wouldn’t? – I have always been put off by the over handling of truffles to make chocolate rounds and the time and effort that goes with it. That was until I spotted, in one of most favourite current books by Donna Hay, The New Classics her truffle variations created by simply slicing the truffle to size. So easy to achieve and so sophisticated to look at.


As I have a number of natural professional food flavourings at home which rarely leave the cupboard, I thought I would experiment a little. I used our regular dark, 60% chocolate (that seems to keep everyone happy in our family) and used some rose and violet flavourings. These are quite readily available in the High Street nowadays, either in supermarkets, or at Lakeland.

I know, and love, the subtle flavour and smell of rose in food but paired with the violet, it is a truly floral experience that works so well with the chocolate.

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One of the greatest things about this recipe is the fact that you can slice it to whatever size you want. Just a tiny slice, hits the spot when you have those late night chocolate cravings.

Have a great weekend!


Rose and Violet Chocolate Truffles

Approximately 18 square truffles


  • 100ml single cream
  • 300g dark chocolate, broken into pieces
  • 5 drops of natural professional flavouring, rose
  • 5 drops of natural professional flavouring, violet
  • Optional - edible rose petals for decoration


  1. In a small saucepan, heat the cream until it boils. In a second saucepan, with simmering water, place a glass bowl over the top and add the chocolate pieces to the bowl. Add the cream to the chocolate and stir until melted and smooth. Remove from the heat and add the rose and violet drops. Stir thoroughly.
  2. Line a small loaf tin, approximately 15cm x 8cm, with baking parchment. Pour the mixture into the lined tin, tap and level with a knife.
  3. Allow to cool and then refrigerate for up to 3 hours to firm up.
  4. Once firm, with a sharp knife, cut into squares, lengths or as desired.

Source: Adapted from Donna Hay’s ‘The New Classics’


  1. Now this is a real treat to see another post from you so soon after the last, Jo! : ) Yay! And I’m so happy because it’s chocolate – and truffles to boot! I remember seeing this Donna Hay recipe (I thought it was from her magazine in my case) and lingering over the pages and being impressed by the fact that you make it this way and cut it! You did a gorgeous rendition of her truffles. The photos are great!!
    I have to admit I’m not a fan of flower flavorings *but* I’ve only tried it a couple of times and I’m vowing to give it another go now. The chocolates sure looks beautiful and the sound of rose and violets is very romantic, isn’t it. : ) The truffles are just beautiful and would make such impressive gifts. Hope you have a lovely weekend. We’re looking forward to a little holiday…

    • thecontentedbaker says:

      Ha! You made me chuckle Monica! Yes I am determined to blog on a more regular basis than the last six months! I appreciate that the rose and violet might not be everyone’s thing but its all in the experimentation. I am a fairly new fan of Donna Hay’s but I love the books I have and I do indulge in the quarterly magazine when I happen to stumble on it – great recipes and fabulous photography!
      Have a wonderful holiday!!

      • Totally agree. It’s absolutely necessary to experiment/try new things once in a while or we would miss so many favorites-to-be. Donna Hay’s photos are incredible for sure! Your truffles look so so smooth. Just fabulous! xo

  2. These came out just so so pretty! I haven’t really experimented with floral flavorings in dessert yet … I love herbs in desserts but the floral I’m not sure if I will like!! I guess there’s only one way to find out! 🙂

  3. Hi, can I roll the cooled mixture into balls then cover with cocoa to make individual truffles to give as gifts?

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