Perfumed Chocolate Cream

The Easter bunny is just around the corner! Grown-ups can also have chocolate treats...

Yields 6 to 8 portions

Ingredients

• 180 ml cream 15%
• 170 g bittersweet chocolate
• 45 ml hot espresso
• 30 ml rum
• 3 eggs
• 2 drops Aliksir cardamom gastronomic oil

* You can replace cardamom with orange (5-6 drops), cinnamon, vanilla, etc.

* You can replace rum with cognac, liquor or add 30 ml more of hot expresso.

Preparation

1. Heat cream in a saucepan over low heat.
2. Finely chop the chocolate (with a blender or a knife).
3. Add hot coffee and stir to melt chocolate. Mix to a uniform consistency.
4. Add eggs and alcohol to chocolate mixture.
5. Drizzle hot cream over chocolate mixture.
6. Add gastronomic oil, a drop at a time. Adjust to taste.
7. Pour the mixture in ramekins (or expresso cups) with a capacity of 80 ml.
8. Chill at least 2 hours.
9. Serve with shortbreads, sliced fruits, etc.