According to another popular legend, Cupid was once carrying a vase of sweet nectar to the Gods on Mount Olympus, and some of the nectar spilled on the ground. From the spot where the nectar fell grew the first rose. In Roman mythology, Cupid is known as the god of erotic love and sex.
For the coating:
Combine cream and corn syrup in a small sauce pan over medium heat. Heat until it comes to a full boil. Remove from heat and immediately pour over hot chocolate and butter. Let is sit for 1 minute. With a rubber spatula, gently stir in small circular motions until chocolate mixture is fully melted, aboput 2 minutes. Add the rose flower water and stir to combine.
Allow the ganache to cool at room temperature until firm, at least 4 hours. You could also put it in the refrigerator for about 2 hours. (This worked for me.)
Once firm, form the ganache into small 1-inch balls. The easiest way to do this is to use a melon baller or small ice cream scoop. You may have to roll them a bit with your hands. It will be very messy. If the balls get too soft, put them back in the fridge for a while, until they firm up again.
To coat the truffles:
Line a baking sheet with parchment paper.
Place chocolate in a heatproof bowl and microwave for 1 minute. Wait a few seconds and stir. If it isn't completely melted, microwave it again for 10 seconds. Repeat until the chocolate is all melted. Yard's recipe says to melt the chocolate in a bouble boiler, but I have always had good results by using the microwave. Just be careful not to overdo it. Put the cocoa powder into a small bowl.
Drop each ganache ball into the melted chocolate, one at a time, and roll until fully coated. I used a toothpick for this. Tap off the excess and toss into the cocoa powder to coat. Transfer each truffle to the baking sheet to harden. I put my ganache balls in the freezer for about 30 minutes before I coated them to discourage melting. This seemed to help.
Makes about 2 dozen 1-inch truffles.