Make the Truffles

1. Scald heavy cream (should be steaming but not boiling) in the microwave (in 30 second to 1 minute increments) or on the stove top. Pour cream over the finely chopped chocolate and let sit for 10 minutes.
2. Whisk until smooth and shiny. Whisk in rose water.
3. Pour chocolate mixture into a shallow pan (I used an 8X8 baking dish). Refrigerate for 30 minutes until firm.
4. Prepare a sheet pan with parchment paper or a silpat. Using a small scoop or a tablespoon, scoop chocolate (about 1 1/2 to 2 tablespoons each) and roll into balls. Place on prepared sheet pan and put back in the fridge to chill for another 10 minutes.

Coat/Sprinkle the Truffles

1. In a small bowl, stir together sugars and dried rose buds. Set aside.
2. Place the finely chopped 8 ounces of chocolate in a heat proof bowl or double boiler. Place over a pot of gently simmering water and melt, stirring occasionally. Remove from heat and let cool for a couple minutes (to about 90 degrees), otherwise it'll melt the truffles!
3. Remove truffles from fridge. Using a fork, dip a truffle into the melted chocolate, swirl around to coat, and then place back on the same parchment covered sheet pan.
4. Let the truffle cool until the chocolate coating has dulled and is soft to the touch, then sprinkle with sugar and dried rose bud mixture. Repeat with the rest of the truffles.
5. Chill in the fridge for an hour to let the truffles firm up a bit before serving, or throw them in the freezer for 15 minutes if you want to dig in sooner!
6. Store in an airtight container in the fridge up to a week and in the freezer up to 3 months. Remove from the fridge 30 minutes before serving/from the freezer the night before serving to let them soften a little before eating.