250g dark chocolate with 54 per cent cocoa solids
150ml double cream
3 handfuls of rose petals (a handful is just a few grams)
1 tablespoon caster sugar
Pestle and mortar
Heat the double cream with two handfuls of rose petals to infuse. Weigh the chocolate in a medium bowl. When the cream reaches the boil pour through a sieve onto the chocolate and stir until all the chocolate has melted. Refrigerate until set. Meanwhile, in a pestle and mortar, grind one handful of rose petals with one tablespoon of caster sugar to a fine, dusky pink powder. Initially it will feel like nothing is happening, but keep at it – the petals will suddenly transform. When the chocolate mixture is firm, use a melon baller to scoop out truffle-sized chocolates. If necessary, roll between your hands to get the right shape. Finally, roll the truffles in the pink powder to coat.