These sensual petite desserts are full of delicate flavours.

Chocolate & Flower Fragrance Dessert

Prep Time

30 minutes

Cooking Time

6-8 minutes

Serves

8

Ingredients

100ml full-fat milk
3 rose geranium leaves
300ml double cream
150g chocolate, chopped into small pieces. Suggestion, Sambirano 71
1 tsp orange-blossom water

Equipment:
8 x espresso cups or small liqueur glasses

 

Method

  1. Place the milk and geranium leaves in a saucepan over a medium heat. Bring just to boiling point, then remove from the heat.
  2. Leave to stand for 10 minute to allow the geranium leaves to infuse. Remove and discard the geranium leaves, then stir in the cream.
  3. Return the heat and again bring just to boiling point. Turn the heat down low and stir in the chocolate until melted. Remove from the heat and add the orange-blossom water. Leave to cool slightly.
  4. Divide the mixture between the espresso cups or liqueur glasses. Leave in the fridge to set for at least 2 hours.

Ingredients

100ml full-fat milk
3 rose geranium leaves
300ml double cream
150g chocolate, chopped into small pieces. Suggestion, Sambirano 71
1 tsp orange-blossom water

Equipment:
8 x espresso cups or small liqueur glasses

 

Method

  1. Place the milk and geranium leaves in a saucepan over a medium heat. Bring just to boiling point, then remove from the heat.
  2. Leave to stand for 10 minute to allow the geranium leaves to infuse. Remove and discard the geranium leaves, then stir in the cream.
  3. Return the heat and again bring just to boiling point. Turn the heat down low and stir in the chocolate until melted. Remove from the heat and add the orange-blossom water. Leave to cool slightly.
  4. Divide the mixture between the espresso cups or liqueur glasses. Leave in the fridge to set for at least 2 hours.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​