8 Ounces White Chocolate, Finely Chopped

1/4 Cup Heavy Cream

1 Tablespoon Unsalted Butter

1 Teaspoon Rose Water

 Step: 1

Place The Chopped White Chocolate In A Heatproof Bowl And Set Aside.

 Step: 2

In A Small Saucepan, Heat The Heavy Cream And Butter Over Medium Heat Until It Starts To Simmer. Remove From Heat.

Step: 3

Pour The Hot Cream Mixture Over The Chopped White Chocolate. Let It Sit For A Minute To Melt The Chocolate. Stir The Mixture Gently Until The Chocolate Is Completely Melted And The Mixture Is Smooth.

Step: 4

Add The Rose Water To The Chocolate Mixture And Stir Until Well Combined. Refrigerate For At Least 2 Hours Or Until The Mixture Is Firm.

 Step: 5

Once The Mixture Is Firm, Remove It From The Refrigerator. Using A Teaspoon Or A Small Cookie Scoop, Scoop Out Portions Of The Mixture And Roll Them Into Small Balls Using Your Hands.

 Step: 6

Roll Each Truffle Ball In The Cacao Powder Until Well Coated. Shake Off Any Excess Cacao Powder And Garnish Each Truffle With Edible Rose Petals By Gently Pressing Them Onto The Truffle's Surface.

 Step: 7

Place The Truffles On A Baking Sheet Lined With Parchment Paper And Refrigerate For Another 30 Minutes To Set.

Step: 8

Once Set, Transfer The Truffles To An Airtight Container And Store Them In The Refrigerator Until Ready To Serve.