• 125 g (4 oz) white chocolate, chopped
  • 16 small ratafia biscuits
  • 4 tablespoons almond-flavoured liqueur or orange juice
  • 3 lavender flowers, plus extra to decorate
  • finely grated rind of ½ orange
  • 3 tablespoons caster sugar
  • 300 ml (½ pint) double cream white chocolate shavings, to decorate

Melt the chocolate (see page 14). Place a teaspoonful into each of 16 mini silicone muffin cases and spread up the sides with the back of the teaspoon until evenly coated. Invert onto a baking sheet lined with nonstick baking paper. Chill for at least 1 hour or until set. Carefully peel away the silicone cases and place the chocolate cases upright.

Place a ratafia biscuit in each chocolate case and drizzle with the liqueur or orange juice.

Pull the lavender flowers from the stalks and put in a pestle with the orange rind and sugar. Pound the ingredients to bruise and mingle the flavours together. Turn into a bowl with the cream and whisk until the cream is only just holding its shape. Spoon into the cases and decorate with lavender flowers and white chocolate shavings.

Serve immediately or chill for up to 6 hours.

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