Such a lovely little thing, this beautiful dessert is perfect for entertaining guests or treating a loved one to something special.
Subtle and delicate in flavour, it is much lighter than a normal chocolate dessert, making it a wonderful choice for after dinner when the thought of a large pudding or plate of cheese would make you feel as though you needed to undo a button, and not in the romantic sort of way.
They are perfectly happy to sit in the fridge for a couple of days, another asset when the last thing you want when trying to impress somebody is is getting flustered in the kitchen fiddling about with flambés or fondants. Hot and sweaty is not a good look when you sit down to a romantic meal on Valentines Day. Later maybe.
I did go to the bother of making teeny tiny white chocolate rose leaves as I was in that sort of mood. They are very easy to make if you feel like going the extra mile for the love of your life. Wash and dry some rose leaves, sweep them across some melted chocolate and leave to set. If the chocolate looks very thin on the leaf, re-coat in chocolate. Carefully peel off the leaf to reveal a perfect chocolate leaf, they are very pretty and look like you have gone to a lot trouble when if fact they are very easy.
- 75g White Chocolate
- 2 Tbs Limoncello
- 2 Egg Yolks
- 200ml Double Cream
- Zest of a large or two small wax-free lemons, finely grated
- Put the chocolate and Limoncello in a bowl set over a saucepan of just simmering water.
- When the chocolate has melted, add the egg yolks one at a time and stir in.
- Stir in the lemon zest.
- Take off the heat and leave to cool.
- Carefully whip the cream until just setting, don’t over whisk.
- Fold into the chocolate mixture.
- Pour into glasses and leave to set in the fridge for several hours.
- Decorate with a twist of lemon zest and the chocolate leaves if you have made them.
