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  • For the Chocolate Crisp

  • 200g/7oz dark chocolate

  • 100g/3oz rice crispies

  • For the Berries

  • 250g/8oz blackberries

  • 250g/8oz blueberries

  • 250g/8oz raspberries

  • 75ml/2fl oz cassis liqueur (omit if making for children)

  • 250g/8oz crème fraîche

  • To Serve

  • 100ml/3fl oz double cream

  • 50g/1oz dark chocolate, for grating


  • 1.

    Line a 30cm x 25cm/9½in x 11in baking tin with cling film.

  • 2.

    Melt the chocolate and add the rice crispies. Stir to coat, making sure all the crispies are covered in chocolate.

  • 3.

    Pour into the lined tray, smoothing to the edges. Press down with the back of the spoon to an even thickness. Cool, then place in the fridge for 45mins to one hour, until cold throughout and set hard.

  • 4.

    Meanwhile, place the berries in bowl and add the cassis. Carefully fold the two together. Place in the fridge to macerate until the chocolate crisp is ready.

  • 5.

    To serve, cut the chocolate crisp into squares. Top each square with a generous spoonful of crème fraîche, then top with boozy berries. Finish with a drizzle of cream and a grating of dark chocolate.

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