These easy-to-make little chocolates are a lovely touch when it comes to the end of a meal. I served these at my June supper club at Brown and Green, Crystal Palace, and was served with a tot of strawberry-flavoured gin.
–
Makes 6
–
120g white chocolate
50g double cream
1 drop rose extract
5g milk chocolate
a chocolate shell mould
–
Break half of the white chocolate up into a microwaveable bowl and microwave for 1 min and 30 seconds or until you can stir the chocolate smooth. Brush six of the shell moulds with the white chocolate, making sure there is a thick covering. Chill for 20 mins.
Break the remaining white chocolate up into a microwaveable bowl and microwave for 1 min and 30 seconds or until you can stir the chocolate smooth. Stir in the double cream and rose extract, then divide the mixture between into the white chocolate shells. Grate the milk chocolate over the chocolates, then chill for 3hrs. Ease the chocolates out of the mould and serve.
