Step 1

Put the cream in a small saucepot over medium heat and warm until it just simmers, 2 to 3 minutes.

Step 2

Put the chocolate in a large mixing bowl. Pour the warm cream over the chocolate and stir until all the chips have melted. Add the rosewater to the chocolate mixture and stir to combine.

Step 3

Pour the ganache into a shallow dish, cover with plastic wrap and refrigerate until chilled and set into a thick paste, at least 4 hours.

Step 4

Use a 1-tablespoon scoop to shape the ganache into small balls. Roll the truffles in the pink sprinkles. Refrigerate to chill for 1 hour more. Store in an airtight container.