Rose Cardamom Chocolate Truffles Recipe – Easy Indian Sweet

Last Updated on 1 month by Neha Deshmukh

Rose Cardamom Chocolate Truffles Recipe – Easy Indian Sweet

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s a little bit special, a little bit different, and totally delicious. Well, look no further! These Rose Cardamom Chocolate Truffles are exactly that. I first made these for a friend’s birthday, and they were such a hit, I knew I had to share the recipe with all of you. They’re surprisingly easy to make, and the delicate floral and spice notes are just divine.

Why You’ll Love This Recipe

These aren’t your average chocolate truffles. The combination of rose and cardamom is a classic in Indian sweets – think barfi and gulab jamun – and it adds such a beautiful, fragrant complexity. Plus, who doesn’t love a little chocolate? They’re perfect for gifting, a special occasion, or just a little self-care treat. Honestly, sometimes I make a batch just because I deserve it!

Ingredients

Here’s what you’ll need to create these little bites of heaven:

• 2 tsp butter
• 1 cup fresh cream (240ml)
• ½ cup Nestle Cream (120ml)
• ¾ cup icing sugar (150g)
• 2.5 cups Klim Powdered Milk (approx. 300g)
• ¼ tsp ground cardamom
• ¼ tsp rose essence
• 2 tbsp ground almond
• Chocolate, as needed (approx. 200-300g)
• Edible glitter or lustre dust, as needed
• Flowers, almonds, or nuts, as needed for decoration

Ingredient Notes

Let’s talk ingredients! A few of these are key to getting that authentic Indian flavour.

• Klim Powdered Milk: This is a game-changer. It gives the truffles a wonderfully smooth, melt-in-your-mouth texture that you just can’t get with regular milk powder. It’s a staple in many Indian sweet recipes.
• Rose Essence: A little goes a long way! Make sure you’re using a good quality rose essence for the best flavour. I prefer the kind that smells naturally floral, not artificial.
• Cardamom: Freshly ground cardamom is always best, but pre-ground works in a pinch. Cardamom is a cornerstone of Indian desserts, adding a warm, aromatic spice that’s simply irresistible. Don’t be shy with it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a pan, combine the butter, fresh cream, Nestle cream, and icing sugar. Heat over medium heat, stirring until everything is melted and bubbling.
2. Remove the pan from the heat and immediately sift in the Klim powdered milk. Whisk, whisk, whisk! You want to make sure there are no lumps.
3. Now, put the pan back on low heat and cook the mixture for about 5 minutes, stirring constantly. This is important to cook out the milk powder and create a nice, thick base.
4. Take the pan off the heat again and stir in the ground almond, cardamom, and rose essence. Mix well until everything is beautifully combined.
5. Pour the mixture into a glass bowl, cover it, and refrigerate for at least an hour. This allows it to firm up, making it easier to roll.
6. Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into balls. Place a toothpick in each truffle and freeze for about 30 minutes. This helps them hold their shape when dipping.
7. Melt your chocolate (I like to use a double boiler or microwave in 30-second intervals). Dip each frozen truffle into the melted chocolate, making sure it’s fully coated.
8. Place the chocolate-covered truffles onto cupcake liners. Now for the fun part – decorate! Sprinkle with edible glitter, attach edible flowers, or sprinkle with chopped almonds or nuts.
9. Let the truffles set at room temperature before serving. Patience is key here!

Expert Tips

• Don’t overcook the mixture in the pan, or it will become too hard.
• Freezing the truffles before dipping makes the process so much easier. Trust me on this one!
• For a really smooth chocolate coating, make sure your chocolate is properly tempered.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and cream alternatives. Coconut cream works beautifully for a rich, decadent truffle.
• Gluten-Free: These truffles are naturally gluten-free, so you’re good to go!
• Spice Level: If you really love cardamom, feel free to add a little more. My aunt always adds a pinch of saffron too, for extra flavour and colour.
• Festival Adaptations: These make gorgeous gifts! Package them in pretty boxes for Diwali, Holi, or weddings. My family loves receiving these during festive seasons.

Serving Suggestions

These truffles are best enjoyed with a cup of chai or a glass of cold milk. They also make a lovely addition to a dessert platter.

Storage Instructions

Store the truffles in an airtight container in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

• What is Klim Powdered Milk and can I substitute it? Klim is a brand of full-cream milk powder popular in India. If you can’t find it, you can use another full-cream milk powder, but the texture might be slightly different.
• How do I prevent the truffle mixture from becoming grainy? The key is to whisk constantly while adding the powdered milk and to cook the mixture properly.
• Can I make these truffles ahead of time? Absolutely! You can make the truffle mixture a day or two in advance and store it in the refrigerator.
• What type of chocolate works best for coating? Dark chocolate is my personal favourite, but milk chocolate or white chocolate also work well.
• How can I achieve a smooth, glossy chocolate coating? Tempering the chocolate is the key! There are plenty of tutorials online that can guide you through the process.