Two kinds of chocolate truffles… Recipe by Rachel

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Ingredients

You need 60 little silicon molds – we used 2 trays each of heart and rose shapes
Dark chocolate raspberry truffles
200g (7oz) dark chocolate, chopped
120ml (1/2 cup) heavy cream
3 Tbsp seedless raspberry jam/jelly
1/4 tsp vanilla extract
200g (7oz) white chocolate, chopped
50ml heavy cream
1/2 tsp rose water (depends on brand – taste it to check if you need more)
300g (about 10oz) dark chocolate