Start this recipe by lightly heating together in a pan the double cream and chopped dark chocolate until thick and glossy. Pour into a bowl and allow to cool. Use this mixture to fill the cooked vol au vent cases and allow to set. This can be day the day  before or in the morning for the evening. Next, decorate the filled vol au vents using the chocolate pieces, berries and fresh mint leaves. Dust with icing sugar and serve.

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