These sensual petite desserts are full of delicate ﬂavours.
The geranium leaves and orange-blossom water give a ﬁne fragrance to the chocolate.
Try them with a garnish of Chocolate Candied Orange Peel.
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
8 x espresso cups or small liqueur glasses