Family and Kids

  • 600 g (1 lb 3½ oz) dark chocolate, melted
  • 200 g (7 oz) milk chocolate, melted
  • 250 g (8 oz) mascarpone cheese
  • 100 g (3½ oz) rasperries
  • finely chopped nuts, to decorate

Spread a thin layer of melted chocolate on to a sheet of baking parchment. Drizzle more melted chocolate in a contrasting colour over the top and feather the 2 chocolates together. Leave until set but not brittle.

Cut into 7 cm (3 inch) squares, then leave until brittle before peeling away the paper.

Layer the chocolate rectangles with spoonfuls of mascarpone and raspberries and sprinkle with some nuts to decorate.

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