Rose Water Chocolate Creams by Nielsen-Massey

Method

1. Place the egg white, rose water and pink colour into a bowl and beat well using a wooden spoon.

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.

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.

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.

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.