Ingredients
⅔ cup heavy cream
2 oz bittersweet chocolate, grated
2 tsp light brown sugar, packed
pinch salt
2 egg yolks
½ tsp vanilla extract
rose petals, unsprayed
1 egg white, beaten lightly
½ cup Superfine caster sugar, [10x if caster not availabe]
Preparation
Place cream, chocolate, sugar and salt in top of a double boiler and cook until scalding.
Whisk egg yolks lightly in a small bowl, then whisk in a bit of hot chocolate cream to warm them.
Gradually stir this mixture back into cream in double boiler and cook, stirring, over simmering water until thickened, about 10 minutes.
Remove from the heat, stir in vanilla and pour into pot de crème cup or small custard cup.
Let cool uncovered, then chill until cold, about 2 hours or overnight.
Remove from refrigerator about 30 minutes before serving.
Gently brush each flower petal with egg white, then sprinkle it with sugar.
Place petals on a cake rack, let dry, then use them to garnish the pots de crème.
