Servings: 8
Ingredients
- 100 ml full-fat milk
- 3 rose geranium leaves
- 300 ml double cream
- 150 g Willie’s Cacao Sambirano Madagascar 71% Dark Couverture Chef’s Drops
- 1 tsp orange-blossom water
Instructions
- 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.
Servings: 8
Ingredients
- 100 ml full-fat milk
- 3 rose geranium leaves
- 300 ml double cream
- 150 g Willie’s Cacao Sambirano Madagascar 71% Dark Couverture Chef’s Drops
- 1 tsp orange-blossom water
Instructions
- 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.