Chocolate Rose Truffles

Last March, post-Cheltenham Gold Cup, I went for lunch at Le Champignon Sauvage. This is not going to be a review of that, but, at the end, with the coffee, we had the most incredible truffles. It's hard to describe, but although it look and smelt like a chocolate, when you bit into it, it was like the truffle had instantly become liquid. Rose flavoured liquid.

Anyway, I thought I'd have a go at making chocolate rose truffles. Warning: this recipe is not for you if you don't like turkish delight. But you could substitute a flavour you do like instead.

125g dark chocolate
100ml cream
1 tbs rose water (or rum, or other liqueur, or lavender water, or try a smaller amount of orange or lemon oil)

Melt the chocolate with a spoonful of hot water in a bowl over a saucepan of simmering water. Heat the cream until just warm, and mix with the chocolate.
Remove from the heat and allow to cool to room temperature. Add the flavouring and mix well. The chocolate should look shiny and delicious at this stage.
Using an electric whisk, whip the mixture until it's mousse-like (about five minutes should do it.)
Refrigerate for at least 15 minutes. Then flatten out a sheet of greaseproof paper and scatter with cocoa powder. Have a bowl of cold water or a cold tap nearby.
Take a spoonful of the mixture and roll it into a ball (after a few your hands will be too warm and sticky, hence the cold water!) then roll it in the cocoa.
And that's it! If you're not eating them straight away, keep them in the fridge. Because of the cream they'll last about three days, take them out of the fridge 20 minutes before eating to come back to room temperature.
They're dead easy, and though they're not quite Michelin star standard, they're more than good enough to give as presents, I'd say. If you don't eat them all first.