Simple as a glass of chocolate or tortuous as the heart.
Bitter. Sweet. Alive.
~ Joanna Harris, Chocolat ~
Spring has sprung here in all its glory, sooner than one could have expected, but who could complain with it? Hard to believe, last year at this time snow and frost was upon us, while mornings lately have been filled with so much sunshine and soothing warmth, it seems summer rather than spring has arrived.
With spring, the new issue of Clouds Magazine is out, currently only in Lithuanian, but in a few weeks time the English one will be out too. Of course you are always welcome to have a look and try to read in my little bit tongue breaking native language, which only a few million people on the planet can understand. Strange as it is to say it, but even for natives to learn it properly Lithuanian a tough cookie to crack.
I have a short and sweet piece with a recipe using one of my favorite ingredients over there, which is chocolate, of course. Inspired by the wonderful creations in the movie “Chocolat”, these chocolate cups are bitter on the outside, but filled with creamy, instantly melting white chocolate mousse flavored with orange blossom water and topped with rose petals. A delightful treat to end dinner and perhaps to savor with afternoon tea.
- 5,3 oz/150 g good quality dark chocolate
- 2,4 oz/70g white chocolate
- ⅔ cups/160 ml cream
- ½ tsp orange blossom water
- 1 tsbp dried rose petals
- Melt the dark chocolate in bain marie and brush mini cupcake liners. Place them on the tray and into the freezer for 15 minutes.
- Warm the chocolate again and brush a second layer of chocolate. Return to the freezer for another 15 minutes.
- Melt the white chocolate in bain marie with 2 tbsp cream and orange blossom water. Let it cool a little.
- Whip the cream in chilled bowl and stir into white chocolate.
- Peel the paper of the chocolate cups and pour some of the white chocolate mousse in it. Chill for 1-2 hours
- Decorate with dried rose petals before serving.