• 200 g (7 oz) dark chocolate with mint crisp, broken into small pieces
  • 150 g (5 oz) mascarpone cheese
  • 100 ml (3½ fl oz) double cream
  • 20 cm (8 inch) ready-made sweet pastry case
  • crème fraîche
  • cocoa powder
  • mint leaves, to decorate

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, then leave to cool slightly.

Whip the mascarpone and cream with a hand-held electric whisk until smooth and thickened. Stir in the melted chocolate until well combined, then spoon into the pastry case.

Serve in slices with spoonfuls of crème fraîche, a a dusting of cocoa and decorate with mint leaves.

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