chocolate and strawberry pots with shortbread hearts

A chocolatey dessert with a romantic twist!

Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.

Ingredients
100g (3 ½ oz) luxury Belgian Continental dark chocolate
8 marshmallows, both pink and white acceptable – chopped – gluten free
175 ml (6fl oz) Friji Chocolate flavoured Milk Shake
140g (5oz) fresh strawberries reserve 6 strawberries and chop the remainder

Method
1. Break the chocolate into squares and place in a bowl melt over a pan of hot water.
2. Half dip 4 strawberries in the chocolate, place on a rack to set. Add the chopped marshmallows to the melted chocolate and return over the pan of hot water to melt.
3. Place the chopped strawberries in the serving dishes to cover the base. With a balloon whisk combine the chocolate shake milk into the melted chocolate mixture; pour into the individual dishes over the strawberries.
4. Chill for 2 hours and serve decorated with the remaining strawberry sliced, a couple of heart shaped shortbread biscuits
and the chocolate dipped strawberries.