Prep time:

Cooking time:

Total time:

Serves: 6

100g Dark Chocolate

80g Caster Sugar

150ml Muscat based Dessert Wine

Juice of 1 Lime

250ml Double Cream

2 Rose Heads

1 Egg White

Extra Sugar for Roses

Cocolicious, Lucinda Hamilton’s catering company, creates sweet bites and savoury delights for any occasion – from bespoke cakes to afternoon teas and dinner parties. For more information, visit the Cocolicious Facebook page or email Bellaboo and Beau offer creative event design and styling. To find out more call 01797 225566

  1. Mix sugar, wine and lime in a pan and cook over gentle heat stirring until the sugar is dissolved.
  2. Stir in the cream and keep stirring until hot and well blended.
  3. Add the chocolate and stir until completely melted. Bring quickly to the boil and then reduce the heat and simmer whilst stirring for 15-20 minutes until darker and thick enough to coat the back of a spoon.
  4. Remove from heat and pour into dessert pots or a bowl and leave to chill before covering and placing in fridge overnight or for at least 4 hours.

To crystallise the roses: Make sure they have not been treated with any pesticides if you are planning on eating them as well.

Peel off the petals and shake them out to dry on some kitchen paper. Break up the egg white in a bowl with a fork until it is a bit frothy. Paint the rose petals very lightly with egg white and then dip in the sugar until nicely coated. Place on kitchen paper to dry until ready to use.


  • pictures: David Merewether
  • styling: Bellaboo and Beau

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