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Source: The Art of Cooking With Roses by Jean Gordon
8 ladyfingers or strips of sponge cake
4 ounces sweet chocolate
1/2 teaspoon rose extract
1 cup heavy cream
Line ice cube tray with wax paper. Cover bottom and sides with ladyfinger halves or strips of sponge cake. Fill with following chocolate-cream mixture:
Melt chocolate in 3 tablespoons water over low heat. Remove from fire and add rose extract; cool until thickened.
Whip cream and fold into chocolate mixture. Pour into prepared ice cube tray. Chill 2 hours before serving.
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