Microwave the cream and butter in a bowl until just boiling for about 1 minute.
Add the chopped chocolate, food coloring and gulkand.
Taste this mixture and if you want a more pronounced rose flavour, add the rosewater.
Stir the mixture until the chocolate has melted. Microwave for 30 seconds more if having trouble melting the chocolate.
Place this in the fridge for 10 mins until firm.
Using a scoop, roll even amounts of mixture into balls of about ½ inch.
Roll these truffle balls in icing sugar.
