Chocolate Fondue Infused with Geranium and Rose

Paul Young creates the easiest, sexiest and most indulgent dessert in the world with aromatic flowers.
By Paul A Young
Chocolate Fondue Infused with Geranium and Rose
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 400 ml double cream
  • 100 ml water
  • 25 g dark muscovado sugar
  • 250 g dark chocolate, 70% cocoa solids, broken into small, even-sized pieces
  • 3 drops geranium essence or oil
  • 2 drops rose essence or rose oil
  • lavender flowers
  • fresh violet flowers


1. In a saucepan, bring the cream, water and sugar to a simmer. Place the crushed chocolate in a bowl. Pour the cream mixture over the chocolate. Whisk well until the chocolate has melted and the mixture is smooth.

2. Add the 3 drops of geranium oil and 2 drops of rose oil and mix well.

3. Pour into a small serving bowl and serve with dipping foods of your choice, such as cheddar cheese cubes, brownie cubes, mini cookies, mild chillies, or fruit. Sprinkle over the flowers to decorate.

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