You will need (for around 25 truffles):
300g white chocolate
150ml double cream
Splash rose extract (preferably not rose water)
100g white chocolate – for dipping
Start by chopping the 300g of chocolate into small chunks. Heat the double cream and butter together until hot but not boiling. Pour this over the chocolate and mix well until the chocolate has melted and it’s all nicely combined. Add a drop of rose extract, mix well and then try it to see how floral it tastes. If you’re a bit overenthusiastic with your dripping technique the end result might taste reminiscent of soap. Not really what you’re going for.
When you’re happy with your bouquet level spread this mixture onto a lined baking tray and leave to set in the fridge. When the mixture has set spoon a little bit into your hands and roll into a ball. Remove some of the seeds from the pomegranate and insert one into each truffle. It’s incredibly easy and satisfying. When all the truffles have been rolled and stuffed put them back onto the lined tray and into the fridge for about half an hour.
Melt the 100g of white chocolate in a bowl over some simmering water, being careful that the bowl and water do not touch. Remove from the heat when melted and drop each truffle into the chocolate one at a time, moving them around with a spoon so they get nicely coated, and then put them onto a freshly lined tray and back in the fridge until set.