Cut the dark chocolate and milk chocolate into flakes.

When they are finely chopped, put everything in a large and capacious saucepan.

Add the liquid cream and mix well. Put the saucepan on a stove and, over low heat, let the chocolate melt well, eliminating any kind of residue or lumps.

After melting all the chocolate, you will get a ganache.

Add the rum and mix well until everything is incorporated. Put this mixture in a container and refrigerate for at least 2 hours.

Meanwhile, remove the dried roses from the stem and set aside.

After two hours, put the ganache in the mixer bowl and whisk everything together. In a few minutes the mixture will gradually become lighter. It will be ready when it takes on a firm consistency.

Put half an hour in the fridge to rest.

Meanwhile prepare the chopped pistachios with the rose petals, with which to garnish the truffles.

After half an hour in the fridge, start working the truffles with two small spoons to form small balls.
Pass in the grains and when they are well covered with chopped pistachios and roses, put on a plate. Leave to cool in the fridge for an hour before serving.