Title: Simple Chocolate Pudding
Categories: None
Yield: 6 Servings

125 g Best quality dark chocolate,
-preferably with 70% cocoa
-solids [if less
-concentrated chocolate is
-used, increase the quantity
-to 175 g/6 oz]
350 ml Single cream
1 tb Bergamot-flavoured tea
-leaves (such as Earl Grey)
1 ts Orange-flower water

Finely chop the chocolate and put in a heat-proof bowl. Boil the cream with
the tea leaves for about a minute. Strain the cream into a jug, then stir
in the orange-flower water.

Slowly pour the hot, flavoured cream over the chocolate, stirring with a
spatula, until smooth. Pour into espresso cups or ramekins and chill for at
least 2 hours.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young
on Feb 25, 97.