Rose Water Truffles

Truffle Filling:

• 1 cup chopped dark chocolate, 70% cocoa content recommended
• 1/2 cup chopped semisweet chocolate, 66% cocoa content recommended
• 1 cup heavy cream
• Pinch sea salt
• 1/8–1/4 teaspoon rose water

Truffle Coating:

• 2 cups chopped dark chocolate
• 1 cup cocoa powder

To prepare the truffle filling, place the chocolate in a medium mixing bowl and set aside. In a small saucepan, bring the cream to a boil. Pour over chocolate and let stand for 3 to 4 minutes to soften. Add salt and whisk until smooth. Add rose water to taste.

Let mixture cool to room temperature. Cover surface directly with plastic wrap and refrigerate 4 hours or overnight.

To shape the truffles, use a small melon baller to scoop out spheres and place on baking sheet. Place in refrigerator for at least 5 minutes to harden. Remove from refrigerator and gently roll each truffle between your palms to create a smooth surface and nice round shape. Gently place onto baking sheet. Return to the refrigerator for at least 5 minutes.

To coat the truffles, melt the dark chocolate in a double boiler. Smear a thin layer of melted chocolate on your palm. Place one truffle in your chocolate-coated hand and roll around until the entire surface of truffle is covered. Arrange in neat rows on baking sheets. Return coated truffles to the refrigerator to set, approximately 10 minutes.

Repeat the process to give the truffles a second coating. Return to refrigerator for at least 30 minutes.

Once the truffles are completely hardened, dip them in cocoa powder to completely coat, shaking away any excess cocoa. Store in the refrigerator until ready to serve.