Pink Rose Truffles
Pink Rose Truffles. January 21, 2026.
About the time winter starts to feel long and endless, the pink and red hearts of Valentine’s Day begin to trickle into stores, bringing some color to the dreariness of the season. Soon follow displays of shiny boxes wrapped with satin bows and filled with chocolate candy to give your sweetie. I loved opening those boxes of candy when I was young and choosing which one to take, never being sure what the filling would be. Eventually, I learned to cut them in half, making it easier to choose my favorites! Now the element of surprise is gone, as most chocolate boxes have the kinds printed on the back. Nevertheless, it is still a joy to get a box of chocolates.
Store-bought chocolates come in many beautiful and delicious kinds. Equally delightful are homemade chocolates! The classic truffle is always a popular staple, not to mention simple to make. Always open to trying new things, this vintage truffle recipe comes from a bakery featured in a 1991 Victoria magazine (the year I graduated high school!). What makes this recipe different is the use of egg yolks instead of heavy cream. Egg yolks create a richer and fudgier texture that is lovely. While the truffles themselves looked good, it was the dainty pink roses on the truffles that inspired me to try this recipe. They are so pretty on top! However, they are optional if you just want to make the truffles.
Pink Rose Truffles
Pink Rose Truffles
Ingredients
Truffles
- 1 cup butter *original recipe uses unsalted butter
- 1 lb semi-sweet chocolate
- 6 egg yolks
- 1/3 cup Chambord *original recipe uses Grand Marnier
- sifted cocoa powder for rolling truffles in
Frosting for Pink Roses (optional)
- 1 cup butter-flavored shortening
- 1 tbsp. butter
- 2 1/2 cups powdered sugar
- 1/4 tsp. vanilla
- pink and green food coloring
Instructions
Truffles
- Melt the butter in a double boiler over simmering water (medium heat).
- Stir in the chocolate until melted.
- Add a few spoonfuls of the warm chocolate mixture to the egg yolks in a separate bowl and mix until combined.
- Stir the chocolate egg mixture back into the double boiler until combined.
- Continue stirring until the temperature of the mixture is 160 degrees (about 4 minutes)
- Remove the truffle batter from the stove and pour it into a bowl.
- Allow the batter to cool for an hour, stirring occasionally.
- Stir in 1/3 cup of Chambord.
- Cover the truffle batter with plastic wrap and refrigerate for 8 hours or overnight.
- Make 1-inch truffle balls.
- Roll truffles in the cocoa powder.
- If desired, pipe a frosting rose on top. See frosting instructions.
- Store the truffles in refrigerator.
Frosting for roses
- Put the shortening and butter in a small mixing bowl and blend together with a mixer.
- Add the powdered sugar and vanilla and continue mixing until frosting forms. No extra liquid will be needed.
- Divide the frosting into two bowls, then add 1-2 drops of food coloring to each.
- Put frosting into piping bags with tips. I used #104 tip for the rose petals and 352 for the leaves.
- Insert a toothpick into a truffle that has already been rolled in cocoa and use it to hold the truffle while piping the rose.
Notes
Have a beautiful day!
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