1 Mix the sugar, white wine and lemon juice in a heavy-based pan. Stir over a medium heat until the sugar has completely dissolved. 2 Stir in the double cream. Let the mixture bubble quietly for about 20 minutes, stirring frequently until thickened a little. Add the rosemary and then the chocolate, stirring until completely dissolved. 3 Bring back to the boil. Simmer very gently for about 10-15 minutes, until the mixture is dark and thick. Strain into a jug and cool until tepid, stirring frequently to prevent the mixture separating and becoming oily. 4 Pour into 8-10 small ramekins or glasses and chill until softly set. Decorate each pot with a sprig of rosemary and a sprinkling of almonds. Recipe by: Sophie Grigsons Herbs
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 126 (49%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 51.7mg||16 %|
|Sodium 14.8mg||1 %|
|Potassium 38.9mg||1 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 32.8g|
|Protein 0.8g||1 %|
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Calories per serving: 258
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