- 150g/5Âźoz good quality dark chocolate, chopped
- 50g/2oz good quality white chocolate, chopped
- 100g/3½oz good quality milk chocolate, chopped
- 3 eggs
- 2 tbsp caster sugar
- handful of crushed hazelnuts
- 3 tbsp brandy
- 250ml/9fl oz whipped cream
- 50g/2oz strawberries, sliced
- 50g/2oz raspberries
- 1 mango, peeled and finely sliced
- Melt all the chocolate together in a glass bowl over a pan with hot water, taking care not to let the bowl touch the water.
- Once melted set aside to cool.
- Beat the eggs and sugar in a bowl until thick and pale. Using a metal spoon, fold the chocolate into the egg mixture.
- Gently fold in the crushed hazelnuts and brandy and then the whipped cream.
- Divide the raspberries and strawberries between four dessert glasses.
- Place some of the chocolate mixture on top until you three-quarters fill the glass.
- Place slices of mango on top and finally fill the glass with the remaining chocolate mixture.
- Refrigerate for at least one hour until set.
- Just before serving decorate with a slice of mango and a strawberry.