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Willie's Cacao
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Chocolate & Flower
Fragrance Dessert

Prep Time:30 minutes
Cooking Time:6-8 minutes
Serves: 8

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.

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

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Method

Place the milk and geranium leaves in a saucepan over a medium heat. Bring just to boiling point, then remove from the heat.

Leave to stand for 10 minute to allow the geranium leaves to infuse. Remove and discard the geranium leaves, then stir in the cream.

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.

Divide the mixture between the espresso cups or liqueur glasses. Leave in the fridge to set for at least 2 hours.

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