Trio of truffles

Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Divide mixture evenly into 3 portions. Stir rosewater into 1 portion, orange rind into another portion and coconut essence into remaining portion. Cover. Refrigerate for 2 hours or until firm.

Line 3 baking trays with baking paper. Using 2 teaspoons of chocolate mixture at a time, roll into balls. Place on prepared trays, making sure flavours are kept separate (see note).

Place pink, orange and white sprinkles in three separate shallow dishes. Roll rosewater flavoured balls in pink, orange flavoured balls in orange and coconut flavoured balls in white sprinkles. Return to prepared tray. Refrigerate for 30 minutes or until firm. Serve.