Chocolate sheets with strawberries and whipped cream

Serves 6

  • 300 g dark chocolate (at least 70% cocoa)
  • 400 ml whipping cream
  • 3 tbsp sugar
  • Handful of lemon balm leaves
  • 300 g strawberries
  • 200 g frozen raspberries
Melt the chocolate over a hot-water bath and pour it in a thin layer on a parchment to harden. Whip the cream and sugar until stiff peaks form, add the finely chopped lemon balm. Melt the raspberries on a sieve to drain excess liquid. Cut the chocolate into 18 squares. Take 6 plates and place a chocolate square on each, cover with whipped cream and chopped strawberries. Then place another chocolate square on top and cover with whipped cream and raspberries; then a third chocolate square and cover it with whipped cream and strawberries; garnish with a lemon balm leaf.