Velvety Chocolate Passions

• 1 small very ripe mango
• 150 g swiss white chocolate, broken into small pieces
• vanilla essence
• 1 (200 g) container creme fraiche
• 2 passion fruit

1. Sieve the mango pulp and keep aside.
2. Melt the chocolate.
3. Allow to cool slightly.
4. Add essence, creme fraiche and mango puree.
5. Whisk until thick enough to hold its shape.
6. Spoon into 2 tall glasses and chill.
7. Just before serving, halve the fruits, scoop out the seeds and spoon over the desserts.
8. Decorate each with a sprig of mint and serve.

very, swiss white chocolate, vanilla, container creme fraiche, passion fruit

Taken from www.food.com/recipe/velvety-chocolate-passions-14093 (may not work)