200 g (7 oz) bar plain dark chocolate, broken into pieces
300 ml (1/2 pint) double cream
250 g (8 oz) fresh raspberries
cocoa powder, for dusting
mint sprigs, to decorate (optional)
Place the chocolate in a heatproof bowl and set over a saucepan of gently simmering water. Stir until melted and smooth, then remove from the heat. Line 2 baking sheets with baking parchment and spoon 12 x 10 cm (4 inch) rounds of melted chocolate on to the paper. Refrigerate or freeze for 15 minutes until firm and set.
Meanwhile, whip the cream in a bowl until soft peaks form. Place the raspberries in a bowl and very lightly mash with a fork until lightly crushed and juicy. Fold the crushed raspberries into the whipped cream.
Carefully peel the discs of chocolate away from the paper. Place a chocolate disc on each of 4 chilled dessert plates, top with half the raspberry cream and add another chocolate disc to each stack. Top with the remaining raspberry cream and chocolate discs. Dust a little cocoa powder over each stack and decorate with a mint sprig, if liked.