Violet petals scattered over a dark, airy chocolate mousse crunch lightly under the spoon: Confiserie Florian’s Crystallized Violet Petals, each coated individually in the Riviera tradition, add a gentle floral note to a classic French dessert.
Serves 4 · 15 min + 2 h chilling
- Melt 4 oz (120 g) of dark chocolate and let it cool until just warm.
- Whip 1 1/4 cups (300 ml) of cold heavy cream to soft peaks.
- Fold a third of the cream into the chocolate, then gently fold in the rest.
- Spoon into four glasses and refrigerate for 2 hours.
- Scatter a few crystallized violet petals over each mousse just before serving.
The star of this recipe: Crystallized Violet Petals, by Confiserie Florian.
