Chocolate extravaganza

Method

1. For the chocolate mousse, place the sugar and 3 tbsp water in a small saucepan and bring to the boil. Remove from the heat.

2. Melt the chocolate in a medium bowl over a pan of hot water.

3. Beat the egg yolks in an electric mixer and slowly add the sugar syrup. Beat until pale and thick. Fold in the chocolate, ginger and softly whipped cream. Chill for 1 hour.

4. For the macerated berries, sprinkle the sugar over the fruit.

5. Drizzle the fruit with the liqueur and leave to macerate for 10 minutes.

6. For the raspberry sauce, place all the ingredients in a blender and blitz until smooth. Pass through a fine sieve and refrigerate until required.

7. You will need to use transparency sheets - available from most office stationers - to shape the parcels. Cut the sheets into 30cm squares.

8. Melt the chocolate in a bowl over a pan of hot water. Using a small plastic spatula, spread the chocolate evenly onto one of the plastic squares, leaving a 2 cm border. Only use one layer of chocolate, as it must not set before refrigeration.

9. Place the chocolate mousse in the centre of the single chocolate layer. Top this with scoops of vanilla ice cream and the mixed berries.

10. Carefully bring the opposite angles of the plastic together to meet at a point above the ice cream. Hold these in place with your hands while bringing together the remaining opposite sides to form a parcel. The sides will stick together because of the chocolate. Place each parcel carefully in the freezer. Freeze for no less than ten minutes, so that the chocolate sets.

11. Drizzle the plates with the raspberry sauce.

12. Place a parcel in the palm of your hand or rest it gently on a worktop. Very carefully peel away the plastic covering. Place the parcel on the plate and dust with the icing sugar. Repeat with the remaining parcels and serve immediately.