Grind in a spice grinder or clean coffee grinder with
a few dried rose petals.
Not exact matches
I added fresh
rose petals to the mix since I happened to have some on hand, but feel free to substitute for
dried roses or a
few more drops of essential fragrance oil.
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom
rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a
few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of
rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of
dried edible
rose petals METHOD
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2 teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom
rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a
few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of
rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of
dried edible
rose petals METHOD