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.Transfer to a lined 20x10cm square tray and refrigerate for 3–4 hours or until set.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: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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