The exotic aroma and subtle flavour of rosewater is magic when combined with chocolate. Use good-quality ingredients for best results.
250g dark chocolate, finely chopped
200g milk chocolate, finely chopped
2 tsp rosewater
50g butter, at room temperature
100g rose Turkish delight, very finely diced
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.
You can also use this recipe to make truffles. After making the chocolate ganache, refrigerate it until set. Use a teaspoon to spoon out bite-sized pieces. Dust your hands with a little icing sugar to prevent the ganache from sticking, then roll mixture into balls in the palm of your hands. Roll in cocoa powder and serve.
Buy small rose-shaped chocolate moulds from specialty kitchenware stores. Or, use tiny foil patty pans, available from cake-decorating shops and discount retailers.