Chocolate Pots De Creme With Candied Rose Petals

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 2/3 cup heavy cream
• 2 ounces bittersweet chocolate, grated
• 2 teaspoons light brown sugar, packed
• 1 pinch salt
• 2 egg yolks
• 1/2 teaspoon vanilla
• unsprayed rose petal
• 1 egg whites, lightly beaten or 1 powdered egg whites
• 1/2 cup caster sugar (superfine)

Recipe

• 1 place cream, chocolate, sugar and salt into a double boiler and cook until scalding, but not boiling; whisk egg yolks lightly and temper with a bit of the chocolate mixture; when egg yolks are warmed, gradually return them to the double boiler and cook, stirring, over simmering water until thickened, about 10 minutes.
• 2 remove from heat, stir in vanilla and pour into 2 pot de creme pots or small custard cups; lay plastic wrap on pudding surface and let cool; then refrigerate until chilled, about 2 hours or overnight; remove from refrigerator about 30 minutes before serving.
• 3 optional garnish: to make the candied rose petals, gently brush each petal with egg or powdered egg mixture; sprinkle with sugar; place on cake rack and let dry.