Instructions: 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.

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