ASDA part of the Wal-Mart family

• 6tbsp fresh mint, finely chopped
• 3tbsp vodka (or water)
• 2tbsp caster sugar
• 500g fresh raspberries, blueberries and strawberries (quartered)
• 300g Asda dark chocolate, broken up
• 142ml pot double cream
• 25g butter, cut into small pieces
• 50g whole blanched almonds, lightly toasted and roughly chopped
• 1tbsp cocoa powder for dusting
• Mint sprigs, to garnish

1 Lightly oil a 7in round nonstick, spring-clip tin and line the base with baking parchment. Mix the mint, vodka (or water) and sugar together until the sugar dissolves. Spoon half over the fruits, cover and chill. Set the remainder aside.

2 Put the chocolate and cream in a heatproof bowl over a pan of just simmering water. Heat gently without letting the water touch the base of the bowl - stir until chocolate has melted.

3 Remove the bowl from the pan and beat everything until combined and smooth. Beat in the butter then the mint mixture. Cool for 10 minutes then cover and chill for 30 mins. Fold in the nuts.

4 Spoon the mixture into the tin and level, then cover and chill for 2 hours until set. Unclip the tin and place the chocolate round on a plate. Bring up to room temperature and dust with cocoa. Serve with mixed berries, garnished with a mint sprig.