PISTACHIO & ROSEWATER FLORENTINES
These are a staple after-supper treat at most of my suppers. They are without any doubt the most delicious chocolate recipe that I have made and they are so simple to make! I sometimes serve them placed on top of a scoop of ice cream. There are lots of variations – but this rosewater and pistachio is the best. Orange blossom water with almonds, espresso coffee with hazelnuts or candied orange peel are other suggestions. Make them a day ahead and keep chilled. Try to prepare extra if you have time, as people will gobble them up!
MAKES approximately 20
300g dark chocolate (70% cocoa solids), chopped 100g pistachio nuts, finely chopped
1 tbsp rosewater
10g dried rose petals
Preheat the oven to 200°C (400°F) Gas Mark 6.
1. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the base of the bowl touch the water).
2. Remove the bowl from the pan and stir half of the pistachios and all the rosewater into the melted chocolate.
3. Place separate dessert spoonfuls of the chocolate mixture onto a sheet of baking paper and form into even-sized rounds.
4. Sprinkle the remaining pistachios and the dried rose petals on top, then gently press into the melted chocolate. Chill in the fridge for an hour until set.