Prep Time: 30 mins Cooking Time: 0 Serves: Makes 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.
willie's cacao recipes


100ml full-fat milk

3 rose geranium leaves

300ml double cream

150g coffee flavoured chocolate, chopped into small pieces. Suggestion, Café Negro

1 tsp orange-blossom water


8 x espresso cups or small liqueur glasses

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  • 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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