Chocolate rose truffles

Makes 10-15


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.

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