Preparation info

  • Makes

    8 or 12

    • Difficulty


    • Ready in

      3 hr

Appears in

The Chocolate Lover's Cookbook

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

  • About

This dessert is very pretty and tastes very very good. The flowers have chocolate centres and orange slices for petals, providing a lovely contrast of tastes and colours.


  • teaspoons gelatine
  • 8 tablespoons cold water
  • 3 eggs<


Place the gelatine with 2 tablespoons of cold water in a cup and leave it until it becomes spongy, then set the cup in hot water to dissolve the gelatine. Whisk the egg yolks, remaining water and 50 g (