Velvety Chocolate Passions

Directions

1. 1
   Sieve the mango pulp and keep aside.
2. 2
   Melt the chocolate.
3. 3
   Allow to cool slightly.
4. 4
   Add essence, creme fraiche and mango puree.
5. 5
   Whisk until thick enough to hold its shape.
6. 6
   Spoon into 2 tall glasses and chill.
7. 7
   Just before serving, halve the fruits, scoop out the seeds and spoon over the desserts.
8. 8
   Decorate each with a sprig of mint and serve.