150g dark chocolate
150g single cream
20g unsalted butter
1 tablespoon rose water
Red edible dusting powder (optional)
In a medium sized bowl, place the chocolate, cream and butter.
Put this over a pot of gently simmering water and stir until completely combined.
Once melted add the rosewater and stir.
Place this into the fridge and chill for a few hours until completely set.
Once set, using a teaspoon scoop out the truffles and roll between your hands.
Next, place them on a plate with the red edible powder and roll until covered.
Return to the fridge and keep cool until served.