- 284ml/10fl oz tub of double cream
- 3 sprigs of rosemary, plus extra to decorate
- 100g/3½oz dark chocolate (minimum 70 per cent cocoa solids), grated
- Pour the cream into a small saucepan. Add the rosemary sprigs and leave to infuse in the cold cream for as long as possible.
- Remove the rosemary then gently heat the cream until hot, but not boiling. Add the grated chocolate and stir quickly until melted.
- Pour into espresso cups and refrigerate until set. Decorate with a small sprig of rosemary and serve.