In a small saucepan, stir together whipping cream and rose petals.

Gently warm over low heat until steaming. Do not boil.

Remove from heat, cover, and allow the tea to steep in the cream for at least 30 minutes, or up to 1 hour. (The longer it steeps, the stronger the rose flavor will be.)

Pass the cream through a fine mesh strainer to remove the petals.

Re-weigh the infused cream to 60 milliliters (1/4 cup). Discard the petals. If necessary, “top up” with additional cream to reach the required amount.

Pour into a small saucepan and gently rewarm over low heat.

Meanwhile, add the chopped white chocolate to a bain marie or double boiler. Melt, stirring gently, until completely melted.

Whisk the warmed cream into the white chocolate, followed by the butter. Remove from heat.

Stir in the rosewater and the pink gel food coloring.

Cover bowl with clingfilm/plastic wrap and refrigerate until firm enough to scoop, about 2 hours.

Line a tray with parchment or a silicone mat. With a melon baller, divide the chilled ganache into 18 portions. Use your hands to roll each portion into a ball. Place truffles on prepared tray and chill until firm.

Roll truffles in confectioner’s sugar just prior to serving.

Store leftover rose truffles in an airtight container in the refrigerator for up to one week. Allow to come up to room temperature for 10-15 minutes, and re-roll in additional powdered sugar just prior to serving.