1 Heat the cream in a small pot to almost boiling. Place the chocolate pieces into a bowl, pour over the hot cream and allow to melt, stir in the rosewater essence and Turkish delight.
2 Transfer to a lined 20x10cm square tray and refrigerate for 3–4 hours or until set.
3 Once the mixture has set, remove from the tin and place on a chopping board, cut into small squares and serve immediately, or refrigerate until ready to serve.
Text and image: Fairlady