Chocolate and fruit always make for a tasty dessert combination and it looks good, particularly if you use a light and dark chocolate together, as we are doing for this recipe. You can use just about any kind of berry but raspberries, strawberries work deliciously well.

If you don't want to use both light and dark chocolate go with white chocolate alone because it marries nicely with the cream and bright red colours of the berries.

We usually add a dash of Cointreau to this dessert but feel free to use the tipple of your choice such as a rich white port or hanepoot.

You can serve this dessert on its own but it also adds to the fun if you serve it with crunchy biscotti biscuits.

To serve four portions of berries and mixed chocolate you need:

Ingredients

120g black chocolate

120g white chocolate

250ml cream

160g mixed berries (or berries of your choice)

2 tablespoons pomegranate seeds

1-2 tablespoons Cointreau

Method

Place the white and dark chocolate in two separate bowls in a pot of simmering water.

When the chocolate has melted, divide the cream into two and mix in well with the two chocolates, dripping the Cointreau into the chocolate pots.

Whisk the chocolate and cream together well until it thickens then fold in the berries.

Spoon a little of the white and a little of the black chocolate into four small glasses, but don't stir the chocolate together so that they retain their dark and light colours.

Top with pomegranate seeds and serve immediately.