3 tablespoons each heavy cream and Rooh Afza syrup. Next time I might tweak this to 4 tablespoons cream, 2 Rooh Afza
10+ ounces powdered sugar
12 ounces semisweet chocolate chips
2 teaspoons peanut oil
In a medium bowl, whisk together heavy cream and Rooh Afza syrup. Sift 10 ounces of powdered sugar and stir into the liquid until thoroughly combined. Add more sugar by the tablespoon until the mixture is very thick and starting to come together as a ball (although the Daily Mail wants you to be able to knead this on the counter, mine wasn’t anywhere close to that and wasn’t getting there even after 6 tablespoons, so I stopped there. Things worked out ok).
Cover with plastic wrap and put in the fridge for at least an hour and up to overnight.
Use the mixture to make ½ tablespoon-sized balls, which you can flatten slightly into disks, then place them in two batches on powdered sugar-dusted plates. Make sure the mixture stays cool so it doesn’t get too sticky, and coat your hands well with powdered sugar to make rolling them more manageable. Place in the fridge while you prepare the chocolate.
In a double boiler, melt the chocolate chips with the peanut oil, stirring occasionally. When they are thoroughly melted, remove from heat and cool for 10 minutes.
Line a baking sheet with wax paper. Using two forks, dip and roll each of the rosy fondant disks in the chocolate to coat, working quickly so as not to melt them. Place each on the wax paper and cool completely until the chocolate has hardened.