Turkish Delight truffles

150ml double cream
250g white chocolate, chopped
25g unsalted butter
1 tsp rose extract
100g ROSE FLAVOURED YOTTI’S TURKISH DELIGHT, chopped into small pieces
100g plain chocolate
pink sugar sprinkles

Bring the cream to the boil in a small saucepan. Remove from the heat, stir in the white chocolate and butter and allow too melt. Tip the mixture into a bowl and stir in the rose extract and Turkish delight. Stir well and chill for several hours until firm.
Roll teaspoonfuls of the mixture into balls and place on a plate. Return to the fridge for at least an hour.
Line a baking sheet with parchment. Break the plain chocolate into pieces and melt in a bowl over a pan of barely simmering water. Dip each truffle into the chocolate. Use a fork to remove from the bowl (allowing excess chocolate to drip into the bowl) and place on the parchment. Sprinkle with pink sugar and leave to cool or chill until set. Store in a cool place and eat within a week.