| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 125 | g | Best quality dark chocolate, preferably with 70% cocoa solids [if less concentrated chocolate is used, increase the quantity to 175 g/6 oz] |
| 350 | ml | Single cream |
| 1 | tb | Bergamot-flavoured tea leaves (such as Earl Grey) |
| 1 | ts | Orange-flower water |
INSTRUCTIONS
Finely chop the chocolate and put in a heat-proof bowl. Boil the cream with the tea leaves for about a minute. Strain the cream into a jug, then stir in the orange-flower water. Slowly pour the hot, flavoured cream over the chocolate, stirring with a spatula, until smooth. Pour into espresso cups or ramekins and chill for at least 2 hours. Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <[email protected]> on Feb 25, 97.
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