½ cup of thickened cream Strawberries and blueberries Icing sugar 3 tbsp castor sugar 1 tbspn boiled water ¾ tbspn gelatine Mint leaves 60g dark chocolate
Method
Pour water in gelatine, leave to settle.
In a small saucepan add cream and sugar. Stir on low heat.
Add dark chocolate to cream and sugar. Stir on low heat till melted and smooth – do not boil.
Stir gelatine into mixture.
Lightly grease silicone heart moulds and pour mixture into moulds.
Chill, covered, for 3 hours or overnight, until set.