Homemade truffles to wow any dinner party

Dinner parties make me nervous - not hosting them, when you can hide in the kitchen, but being a guest, when you have to sing for your supper. What to take, when you can't get to a shop for some fancy chocs or a pretty posy of flowers? A simple transformation of a leftover chocolate Easter bunny into tangy, scented, blackcurrant and rose truffles did the trick. As the photo above, but dusted in cocoa, and wrapped in pink tissue with a ribbon. The truffles came out beautifully but my conversational skills could definitely do with some work:

Blackcurrant and rose truffles

200g dark chocolate, broken up
100g double cream
10g butter
1 tablespoon rosewater
2 tablespoons blackcurrant jam
cocoa, for dusting

Line a small tin with greaseproof paper. Melt together the chocolate, cream and butter over a very low heat, stirring until smooth (you could do this over a double boiler but I don't find it necessary), then stir in the jam and rosewater. Spread into the tin with a spatula, I like the layer to be about 1.5cm in depth, but you could make them deeper and therefore bigger. Put in the fridge for 1 hour to set. Cut into squares, or if you like, make curls of chocolate with a spoon. Put some cocoa into a bag and add the chocolates, shaking carefully to coat. Dust off the excess, and wrap beautifully.