Karen Martini's delicious homemade chocolates are filled with the exotic aroma and subtle flavour of rosewater.

Rose-scented chocolates
Preparation time: 20 mins plus overnight chilling time
Cooking time: 5 mins

Makes about 40-50

250g dark chocolate, finely chopped
200g milk chocolate, finely chopped
175ml cream
2 tsp rosewater
50g butter, at room temperature

100g rose Turkish delight,very finely diced

More Valentine's Day recipes
Karen's seductive chocolate mousse and coffee granita

Karen's beautiful baked oysters

1| Put chocolate in a food processor and pulse for 30 seconds.
2| Put cream in a small saucepan over a low to medium heat. Bring to a simmer, then immediately remove from heat. Stir in rosewater.
3| Add hot rose cream to food processor. Process until chocolate is smooth. Add butter and pulse until smooth. Do not over mix. Pour mixture into a large jug.
4| Put rose-shaped chocolate moulds on an oven tray or in base of a large plastic container. Pour ganache into moulds, taking care not to overfill. Using a skewer or toothpick, poke 1 piece of Turkish delight into each. Cover with plastic wrap and refrigerate overnight.

5| Put chocolates in freezer for at least 1 hour to ensure easy removal from moulds. Turn chocolates out of moulds. Serve immediately or keep refrigerated until ready to serve.

Karen's top tip:

Use good quality chocolate.

What's your favourite chocolate dessert?

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