There’s stacks of sophistication in these triple-tiered chocolate rounds sandwiched with a light creamy filling. They are elegant enough to serve for dessert. The chocolate could be spread over heart shapes instead, for a special Valentine’s Day dessert.

Ingredients: (Makes 4)

• 175 g/6 oz plain (semisweet) chocolate, chopped
• 45 ml/3 tablespoons single (light) cream
• 30 ml/2 tablespoons flaked (sliced) hazelnuts
• 115 g/4 oz white chocolate, chopped
• 175 g/6 oz/¾ cup fromage fraise or ricotta cheese
• 15 ml/1 tablespoon dry sherry
• 60 ml/4 tablespoons finely chopped hazelnuts, toasted
• Physalis, dipped in white chocolate, to decorate

Method:

Melt the plain chocolate in a heatproof bowl set over a pan of hot water, then remove from the heat and stir in the cream.

Draw 12 circles about 7.5 cm/3 inches in diameter on sheets of baking parchment. Turn the parchment over and spread the plain chocolate over each marked circle, covering in a thin, even layer. Sprinkle flaked hazelnuts over four of the circles, then leave until set.

Melt the white chocolate in a heatproof bowl set over a pan of hot water. Remove the bowl from the heat, then stir in the fromage frais or ricotta cheese and dry sherry. Fold in the chopped, toasted hazelnuts. Leave to cool until the mixture holds its shape.

Remove the chocolate rounds from the baking parchment and sandwich them together in stacks of three, spooning the white chocolate cream between each layer and using the hazelnut-covered rounds on top. Chill before serving with chocolate-dipped physalis.