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Makes 4

Ingredients

150g Belgian dark chocolate, 50% cocoa solids
300ml whipping cream
400g raspberries
1 tbsp. icing sugar
Seeds from ½ vanilla pod
500ml vanilla ice cream
500ml strawberry ice cream
25g blanched hazelnuts, toasted and chopped (optional)
8 café curls

Melt the chocolate, then mix with half the cream, leave to cool. Tip all but 50g of the raspberries into a bowl with the icing sugar and crush with a fork.

Whip the remaining cream with the vanilla seeds. Add a scoop of vanilla ice cream to each of the four glasses. Add 2 tablespoons of chocolate sauce to each, then 2 spoonfuls of the crushed raspberries.

Next, add a couple of scoops of strawberry ice cream, more crushed raspberries, chocolate sauce, then another scoop of vanilla ice cream.

Finish with the vanilla whipped cream, chopped nuts, a few whole raspberries and 2 café curls.

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