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Rose petals, stuffed and dribbled with white chocolate

Ingredients:
14 large rose petals, rinse gently
1/4 cup natural cream cheese, at room temperature
4 ounces white chocolate

Directions:
1. When purchasing rose petals, make sure they have nice large, clean petals. Wash rose petals gently and pat dry thoroughly. Prepare 14 rose petals by rolling individually around small pieces of cream cheese. Set stuffed petals about 1/4 -inch apart on a baking sheet.
2. Temper white chocolate.
Place tempered white chocolate in a small pastry bag with tiny tip. Place finger on tip to hold chocolate in until ready to dribble. Quickly (before chocolate cools down) dribble white chocolate over the top of all the petals by going back and forth, covering half of each petal top. Place in the refrigerator for up to 6 hours. Because rose petals are perishable, they are best eaten within hours after preparation.
3. Serve on plates covered with doilies, or serve with your other favorite dessert, which could be you. 
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