The way to our hearts is definitely with chocolate! Perfect for the one you love, these indulgent chocolate rose truffles are romantic and subtly flavoured.



200 ml (7 fl oz) double (thick)


3 drops rose extract

200 g (7 oz) dark chocolate,

finely chopped

50 g (2 oz) cocoa powder


Makes: 40



1. Heat the cream in a saucepan over a medium heat until small bubbles appear, then add the rose extract.

2. Place the chopped chocolate in a bowl and pour the cream over it. Gently whisk the mixture until it is completely smooth and all of the chocolate has melted. Set your chocolate mixture aside to cool, then chill for at least 1 hour, or until it is firm enough to roll into balls.

3. Place the cocoa powder in a shallow bowl. Coat your fingers in the cocoa, then scoop out around 10 g (½ oz) of the truffle mixture at a time and roll it into balls. Roll each ball in the cocoa to coat it, then place it in an airtight container, cellophane bags or a tin to store. Chill the truffles in the fridge until you’re ready to give or eat them (they keep for up to a week).