Chocolates in any form and shape are just as irresistible. This is a Sanjeev Kapoor exclusive recipe.

New Update

Main Ingredients White chocolate, Fresh cream
Cuisine Fusion
Course Desserts
Prep Time 41-50 minutes
Cook time 6-10 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Truffles

  • 400 grams White chocolate
  • 1/2 cup Fresh cream
  • 1/2 tablespoon Rose petals Candied (gulkand)
  • 1/2 teaspoon saffron strands
  • 1/2 teaspoon Green cardamom powder
  • 10-15 Almonds blanched and peeled
  • 10-15 Pistachios blanched
  • 1/4 cup Dried rose petals


  1. Roughly chop chocolate and transfer into a bowl.
  2. To prepare ganache, heat cream in a non-stick pan and bring to boil. Remove from heat, add to chopped chocolate and mix well till chocolate melts. Divide it equally into 3 different bowls.
  3. Add candied rose petals to 1st bowl and mix well. Refrigerate till set.
  4. Heat crushed saffron along with some water in a microwave for 30 seconds and mix. Add ½ of the saffron 2nd bowl reserving the remaining and mix well. Refrigerate till set.
  5. Add cardamom powder to 3rd bowl and mix well. Refrigerate till set.
  6. Finely chop almonds and pistachios.
  7. Add remaining saffron mixture to chopped almonds and mix well. Transfer saffron-almonds mixture, pistachios and crushed dried rose petals onto different plates.
  8. Scoop out cardamom ganache, shape them into balls and coat with saffron-almond mixture. Similarly, coat saffron ganache balls with pistachios and candied rose petals ganache balls with dried rose petals.
  9. Serve.