For the ruby chocolate ganache:
3/4 cups ruby chocolate
1/4 cup heavy cream
1 tablespoon unsalted butter
a pinch of salt

Melt together your ingredient in a pot on low heat. Pour through a sieve. Reserve 1/4 cup of your ganache for the mousse balls.

For the rose and ruby chocolate mousse balls:
1/4 cup ganache
2 tablespoons rose hip jam
1/4 cup heavy cream, whipped stiff

Fold the three mixtures together and pour into 1/2-inch silicone half sphere molds. Freeze for an hour before unmolding and press the half spheres together on their flat sides.

For the crepe batter:
1 cup all-purpose flour
2 eggs
3/4 cups milk
1/2 cup warm water
2 tablespoons granulated sugar
1 teaspoon vanilla extract
a pinch of salt
3 tablespoons unsalted butter, melted
1 teaspoon beet powder

In a blender, combine together all of your ingredients except for the beet powder. Pour about 1/4 of the batter into a bowl and mix in the beet powder to form the pink batter. Lightly line a nonstick pan with a thin layer of butter and place on medium heat. For the cones, you will want to use about 1/4 cup of batter on an 8-10 inch pan. For the rosettes, you will just need about 2 tablespoons of batter per crepe. Once the edges of the crepe begin to curl up, flip the crepes and continue to cook on the other side for 20 to 30 seconds before removing.

To assemble:
Spread the ganache onto the crepes. For the rosettes, fold them in half and wrap them around each other, starting from one side. Place the rosettes and mousse balls into the larger crepes, which you will roll into cones, to serve.