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