Fully line a 9 by 9-inch baking pan with foil.

In a medium heavy saucepan, heat the cream over medium to medium-low heat until starting to simmer. Watch and stir as the cream heats to avoid burning.

Add the chocolate and stir constantly to melt the chocolate; around 2 minutes. Remove from heat and stir in the rose water. Spoon into the prepared pan, cover with plastic wrap and refrigerate until the chocolate is completely chilled; 4 hours or overnight.

Line a baking sheet with parchment paper. Using a melon baller scoop balls of the chocolate from the chilled pan and place them onto the prepared baking sheet. Chocolate may be rolled between the palms of your hands to form balls. Note: the balls will be rolled again so they do not need to be perfect at this stage. Place the sheet in the refrigerator and chill for at least 15 minutes.

Remove the pan, rolls the balls gently between the palms of your hands to smooth out the balls. Insert one toothpick into each chocolate ball with a pointed end outside the chocolate ball (if there is only one pointed end on the toothpick). Place back onto the baking sheet and place in the freezer for 30 minutes.

When 10 minutes is left before the chocolate balls are ready to be removed from the freezer, prepare a stand for the dipped truffles either by using a block of Styrofoam or gently wadding sheets of thin foil, placing them onto a baking sheet with sides and positioning a grid pattern cooling rack (or two cooling racks on top of each other in opposite directions to form a grid; see photos) pushed onto the foil compressing it. Assemble any decorations for the truffles as well.

In a heatproof small metal bowl, placed atop a simmering saucepan of water, place the chocolate baking chips and stir often while they melt. Stir until smooth.

Remove the chocolate balls from the freezer and one by one, holding the toothpick, swirl the ball in the melted chocolate to coat it. Hold it over the bowl of chocolate and gently shake to allow excess chocolate to drip back into the melted chocolate. Place the toothpick into the foil on the prepared baking sheet or Styrofoam block and apply decoration. Repeat to coat and decorate all the truffles. Place in the freezer to fully set for at least 20 minutes. Do not discard the melted chocolate in the bowl.

Once the truffles are set, reheat the chocolate over a saucepan of water. Remove the toothpicks from the truffles and dab a small amount of chocolate on the toothpick hole to cover it. Place the truffles on a parchment lined baking sheet placed in the refrigerator to harden. Store in the refrigerator.