Chocolate, hazelnut and Pelargonium tomentosum mousse

This creamy chocolate and minty dessert with pelargonium tomentosum leaves, hazelnuts ,Greek sheep yogurt and fruit makes a mouth watering delicious sweet dish to enjoy after your main meal in spring and summer.

Ingredients
1 packet of chocolate pudding power (7 servings)
I pot of Greek sheep yogurt or plain Greek style yogurt
4-5 leaves of pelargonium tomentosum, finely chopped
25 grams of chopped hazelnuts
3 to 4 small pears cut into small cubes
A sprinkle of cinnamon
A large drizzle of honey for each dish
Other fruits of your choice like peach, nectarine, strawberries, blueberries, prunes, watermelon or kiwifruit.

Dessert with pear and nectarines fruits

To prepare
First follow the instructions on the chocolate pudding packet, usually 48 grams of pudding power with 4-5 tablespoons of sugar and 660 ml of fresh or evaporated milk.
When you have prepared the mixture ready to add to the dessert dishes, add the chopped hazelnuts and pelargonium tomentosum leaves and mix well, then pour equally into each dish and leave to cool.
You can also choose to prepare only a few desserts and keep some back for later placing them in the fridge.  
Spoon the yogurt on top of each pudding individually, then add the chopped pear along with other fruits of your choice.
Sprinkle a little cinnamon on top of each dessert, a few chopped hazelnuts and a large drizzle of  honey .

Pelargonium capitatum lavender & chocolate cup cakes

These tempting & delicious cupcakes are just heavenly to snack on during your coffee or tea break. The natural flavours of chocolate, rose leaf pelargonium and lavender create a delicate rose, minty floral taste along with the sweetened  lemon icing.

Ingredients
75g (3 oz) self raising flour (or plain flour with 1 tablespoon baking powder)
100g(4 oz) caster sugar
100g margarine
2 eggs, beaten
3-4 sprigs of lavender flowers, flowers taken off stalk
3-4 leaves of pelargonium capitatum, cut into small pieces
3 tablespoons of cocoa powder (mixed in with the eggs)
A pinch of cinnamon
Topping (optional) lemon icing or another favour of your choice
One lemon,  100g icing sugar

To prepare
First place 18 paper cases onto a prepared  cupcake baking tray, then add the margarine and  the sugar into a warmed mixing bowl, cream the two ingredients  together using a wooden spoon until it is lighter in colour with a fluffy consistency, also mixing in any of the mixture left at the sides of the bowl.
Mix the  cocoa with a small amount of water in a small bowl  so that it turns into a paste and then add it to the beaten eggs, blending it well together with a fork. Then Add the egg/cocoa mixture a little at a time to the margarine and sugar mix, beating well together.
Next slowly fold in the flour making it as light as possible, adding the pinch of cinnamon, chopped rose scented pelargonium leaves and lavender flowers, Mix together and then spoon the mixture into the paper cases  and place them in the oven for 20 minutes at a temperature of 190 c (375 F mark 5)
lightly press the top of the cup cake with your finger to tell if they are ready and if it bounces back then they can be taken out of the oven and allow to cool.
After baking you can choose to add a layer of icing sugar with a sprinkle of lavender flowers and  then serve with a refreshment such as tea or coffee.
Icing sugar (optional)
Prepare a bowl and add 100g of icing sugar, then pour in one tablespoon of  lemon juice and mix together using the back of a spoon until it is the right consistency, adding another tablespoon or icing sugar  if needed.. Make sure the cakes are on a level surface then gently pour a small amount on top of each cake and spread it over with a knife, or if you prefer you can use a piping bag. Sprinkle with lavender flowers and or decorate with pelargonium flowers.