Frozen yoghurt cheesecake parfaits

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170g dark chocolate, (72%)

250ml double cream, broken into squares

1 tbsp icing sugar

1 tsp vanilla extract

40g fresh raspberries

2 digestive biscuits, crushed

4 scoops of vanilla ice cream

Chocolate sauce

In a bowl set over a pan of simmering water, add the chocolate, ensuring the bottom of the bowl does not touch the water. Add 80ml of the cream. Stir over a medium-low heat until melted and smooth. Remove from the heat and allow to cool to room temperature.
In a bowl, beat the remaining cream until thickened. Add the icing sugar and vanilla and continue to beat until soft peaks form.
Gradually fold the whipped cream into the chocolate mixture.
Divide the chocolate mousse between two sundae glasses. Add some fresh raspberries and crushed digestive biscuits.
Add two scoops of ice cream into each glass. Drizzle with chocolate sauce and top with some fresh raspberries.

Per serving: 623kcals, 44.8g fat (28.3g saturated), 50.5g carbs (40.2g sugars), 7.4g protein, 2.7g fibre, 0.145g sodium

By easyFood