200g dark chocolate
110ml thickened cream
1 tbs maple syrup
½ tsp vanilla extract
Edible flowers, to garnish (see tip)
NOTE: Use a dry metal spoon when stirring the chocolate as moisture in wooden spoons can cause the chocolate to seize (go hard and grainy). You can also melt chocolate in a bowl set over a saucepan of simmering water.
TIP: Ensure the flowers you use are edible and unsprayed.