And….Then it came to me. Fresh rose petals, dipped in dark chocolate, then frozen… sweet, bite-sized delights. I’d seen the idea a while back on Martha Stewart’s website, but hadn’t yet tried it myself. The floral flavors of fresh roses and chilled, sweet dark chocolate are a perfect pairing. I served them at a recent dinner party to family and friends. We allowed them to melt in our mouths, cleansing our palates with refreshing sweetness. It was the perfect way to end our meal … a lovely escape. Breathe deep, relax, and enjoy!
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Cooking with Roses: Chocolate-dipped Rose Petals
- Total Time: 17 minutes
- Yield: Makes 35 1x
- Diet: Vegetarian
Description
Sweet, romantic chocolate-covered rose petals. A delightful dessert garnish or a special treat.
Ingredients
- 1 bunch large, unblemished rose petals
- 1 bar dark chocolate
Instructions
- Assemble 35 large, sturdy, organic rose petals. Rinse them with cold water and pat them dry with paper towels.
- Line a baking sheet with parchment paper.
- Optional: Dip rose petals in sugar.
- Melt chocolate in a heat-safe dish in the microwave at 50% power for 1-2 minutes, stirring every 30 seconds, until melted and smooth.
- Dip 3/4 of each rose petal into the melted chocolate.
- Place the chocolate-dipped petals onto the parchment-lined baking sheet.
- Freeze the baking sheet for 30 minutes, or up to 5 hours, until the chocolate is firm and chilled.
- Serve the dark chocolate rose petals straight from the freezer on a chilled plate.
- Alternatively, use the petals as a topping for ice cream and serve immediately.
Notes
- Use only food-safe roses; avoid pesticide-treated flowers.
- For a richer flavor, use high-quality dark chocolate with a high percentage of cacao.
- Store the finished rose petals in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No-Cook
Nutrition
- Serving Size: 1 petal
- Calories: 50
- Sugar: 5
- Sodium: 1
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Carbohydrates: 5
- Protein: 1
Frequently Asked Questions
What type of chocolate works best for dipping rose petals?
Tempered dark chocolate or a high-quality couverture with around 60 to 70 percent cacao sets with a good snap and does not taste too sweet against the floral petals. Milk chocolate works if you prefer a softer flavor, but avoid compound chocolate since it can have a waxy texture. 
Do I need to use food-safe or edible roses specifically?
Yes, only use roses that have not been treated with pesticides or chemical sprays. Florist roses are almost always treated, so source organic edible rose petals from a specialty food supplier or grow your own without any chemical inputs.
How do I keep the dipped rose petals from sticking together while they dry?
Lay each petal on a sheet of parchment paper with space between them, and let them set at room temperature rather than in the refrigerator, which can cause condensation and a dull finish on the chocolate.
