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Chocolate fondue infused with geranium and rose

Paul Young from Market Kitchen
Paul Young creates the easiest, sexiest and most indulgent dessert in the world with aromatic flowers.

Chocolate fondue infused with geranium and rose

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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Serves: 4

Prep: 5 min
Cook: 5 min

Ingredients
400ml double cream
100ml 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 oil
lavender flowers
fresh violet flowers