A special finale for a romantic dinner for two.
2 dessert spoons of Scarlett & Mustard Passionfruit & Lemon Curd
4 dessert spoons of Greek yoghurt
50g good quality dark chocolate
1 fresh passionfruit, halved
a sprig of mint
Combine the Scarlett & Mustard Passionfruit & Lemon Curd with the Greek yoghurt in a bowl, pour into 2 shot glasses or small bowls and then pop into the fridge until required.
Melt the chocolate and pour onto greaseproof baking paper.
Leave the chocolate to cool, but do not put it into the fridge. When the chocolate is nearly set, cut out some hearts using a cutter or by freehand with a knife. It helps if the cutter is warm!
Arrange your little pots of passion on a plate with half a fresh passionfruit, the chocolate heart and a sprig of mint. Bon Appetit, and leave the washing up until the morning!