Place the egg white, rose water and pink colour into a bowl and beat well using a wooden spoon.
Step 2
Add the icing sugar and stir well until the mixture forms a soft dough, use your hands to bring the dough together, you may need to knead it a little.
Step 3
Roll teaspoons into balls and place on baking parchment, flatten the creams using your fingers or a small palette knife. Leave for 1-2 hours to harden.
Step 4
Place the chocolate in a heat proof bowl and place this over a pan of simmering water. Leave until the chocolate has completely melted.
Step 5
Dip each cream into the melted chocolate until completely covered, try to drain off the excess chocolate then place back onto the baking parchment until the chocolate has set.
