Try wooing someone with this romantic dessert based on the classic chocolate treats. Add crystallised roses and violets for a pretty finish.
- 2 gelatine leaves
- 150 ml thickened cream
- 150 ml milk
- 100 g golden caster sugar
- ½ tsp violet essence
- pink food colouring (optional, but nice)
- liquid purple food colouring (optional, but nice)
- 85 g dark chocolate
- Crystallised roses and violets, to decorate (optional)
- shortbread biscuits, to serve
- Soak the gelatine in a bowl of cold water and set aside. Bring the cream, milk and sugar to the boil. Stir to dissolve the sugar, then take off the heat and add the violet essence – if you want to colour the creams, add the colourings, a tiny drop at a time, until it is as violet as you would like it. Gently squeeze the excess water from the gelatine, then stir it into the hot cream until completely dissolved. Pour into 2 glasses – martini glasses or Champagne coupes look nice – and leave to set in the fridge overnight.
- The next day, gently melt the chocolate over a pan of simmering water, or in the microwave. Leave to cool a little, then gently zigzag over the top of the set cream mixture in the glasses. Return to the fridge for the chocolate to set.
- To serve, sprinkle with the crystallised roses and violets. Serve with the shortbread on the side.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||23.2 g|
|Total carbohydrates||88.3 g|
|- Sugars||78.2 g|
|Dietary fibre||3.0 g|