Heart-Shaped Chocolate Truffles with Rose Sugar
Chop the chocolate and nougat into pieces and place in a bowl. Bring the cream to a boil in a pot. Pour over the chocolate and nougat, and stir until melted. Pour into an aluminum foil-lined pan 2 cm (approximately 1 inch) high. Place in the refrigerator until set.
Invert the chocolate onto a work surface and gently peel the foil off. Cut out 2-3 cm (approximately 1-1 1/4 inch) hearts out of the chocolate. Heat the cookie cutter beforehand for easy cutting.
Chop the melting chocolate and place in a bowl. Set over a pot of simmering water, melt and temper the chocolate. Using a fork, dip the heart shapes into the melted chocolate to coat. Remove allowing excess chocolate to drip off and place on a clean piece of aluminum foil. Sprinkle with the rose sugar and allow to set before serving.