Put the cream in a small saucepot over medium heat and warm until it just simmers, 2 to 3 minutes.
Put the chocolate in a large mixing bowl. Pour the warm cream over the chocolate and stir until all the chips have melted. Add the rosewater to the chocolate mixture and stir to combine.
Pour the ganache into a shallow dish, cover with plastic wrap and refrigerate until chilled and set into a thick paste, at least 4 hours.
Use a 1-tablespoon scoop to shape the ganache into small balls. Roll the truffles in the pink sprinkles. Refrigerate to chill for 1 hour more. Store in an airtight container.
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