White chocolate and turkish delight truffles

1.Combine chocolate and cream in small heavy-based saucepan over low heat. Stir for 3 minutes or until chocolate is just melted. Transfer to a medium heatproof bowl; cool for 15 minutes.

2.Stir in nougat, turkish delight and rosewater. Chill for 2 hours or until firm.

3.Roll 2 level teaspoons of mixture into balls. Place on a baking paper-lined baking tray; chill for 1 hour or until firm.

4.Dip 12 balls, one by one, into melted chocolate; roll in hands to coat. Return to tray. Sprinkle with 1 teaspoon of the pink sugar. Repeat with remaining balls, in batches of 12. Chill until set. Serve.