• 150 g (5 oz) plain dark chocolate (90% cocoa solids), broken into pieces
  • 125 ml (4 fl oz) coconut cream
  • 1 tablespoon mint leaves
  • 125 g (4 oz) raspberries
  • ½ teaspoon cocoa powder
  • ½ teaspoon icing sugar

Put the chocolate pieces in a heatproof bowl and set over a saucepan of hot water. Stir until melted.

Spoon 12 spoonfuls of the melted chocolate on to a baking sheet lined with baking parchment and allow to spread into about 7 cm (3 inch) discs, then refrigerate for 30 minutes until set.

Whip the coconut cream in a bowl until thick. Layer 3 chocolate discs on each of 4 serving plates with the coconut cream, mint leaves and raspberries.

Mix the cocoa and icing sugar together, then dredge over the chocolate stacks to serve.

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