These rose and strawberry petit fours look impressive, but are very simple to make – the best kind of recipe! I served these with my homemade rhubarb vodka at my April supper club at Brown and Green Cafe, Crystal Palace, and they are the perfect little chocolate concoction for spring when there’s not much fruit around. The strawberries are freeze dried and the rose is in essence form. The best rose essence I have found is Spice Drops.
Makes 15
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90g dark chocolate
135g double cream
90g white chocolate, broken into pieces
1/2 tsp vanilla bean paste
1 drop rose essence
3 tbsp dried strawberry pieces
a 15-hole chocolate cup mould
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Break the dark chocolate up into small pieces and place in a microwaveable bowl. Microwave for 1 min to 1 min and 30 seconds, or until you can stir the chocolate smooth. With a pastry brush, brush the cups with the mould with a thin layer of chocolate. Leave the chocolate to dry for 2 mins, the brush again. Chill to set for 30 mins.
Place the double cream and vanilla in a large saucepan and bring to the boil. Mix in white chocolate and rose essence. Pour the white chocolate mixture into the cups and top with the strawberry pieces. Chill to set.
Once set, lever the chocolates out with a small palate knife or table knife, and serve.
