500g fresh cream, 150g dark chocolate, 110g caster sugar, 10g unsweetened cocoa, 10g leaf gelatine ,

1. Soften the leaf gelatine in cold water for about 10 minutes.

2. In a pot, heat the cream with the sugar.

3. Break up the chocolate and mix it into the cream, stirring frequently to obtain a smooth creamy mixture.

4. Squeeze out the leaf gelatine and mix it with the other ingredients, until it has fully dissolved.

5. Then transfer the mixture into the mould and leave to cool at room temperature.

6. Put it all in the fridge for at least 4 hours. Finish with a dusting of sweetened cocoa and fresh raspberries for decoration before serving.