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Chocolate fondue infused with geranium and rose
- Prep time:
- 5 mins
- Cook time:
- 5 mins
- Serves:
- 4
Paul Young creates the easiest, sexiest and most indulgent dessert in the world with aromatic flowers.
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Ingredients
- 400ml double cream
- 100 ml water
- 25g dark muscovado sugar
- 250g dark chocolate, 70% cocoa solids, broken into small, even-sized pieces
- 3 drops geranium essence or oil
- 2 drops rose essence or rose oil
- lavender flowers
- fresh violet flowers
Method
1. In a saucepan, bring the cream, water and sugar to a simmer. Place the crushed chocolate in a bowl. Pour the cream mixture over the chocolate. Whisk well until the chocolate has melted and the mixture is smooth.2. Add the 3 drops of geranium oil and 2 drops of rose oil and mix well.
3. Pour into a small serving bowl and serve with dipping foods of your choice, such as cheddar cheese cubes, brownie cubes, mini cookies, mild chillies, or fruit. Sprinkle over the flowers to decorate.
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