Grand chocolate dessert

For the chocolates, heat the apricots in the white port for about 20 minutes and let them drain and cool.

Melt the dark chocolate au bain-marie and stir well.

Mix the cocoa with the cinnamon powder on a plate.

Always stick an apricot to a fork, dip it into the melted chocolate and roll it through the cocoa powder. Leave on greaseproof paper stiff in the refrigerator.

Melt the white chocolate au bain-marie and stir well. Pour this over the muffins or cake and let it harden.

Then cut the cake or muffins into equal dots or pieces.

Spoon the chocolate mousse into small shot glasses and dust them with some cocoa powder.

Take large plates and put on each plate a few small pieces of cake, 2 chocolates, a glass of chocolate mousse and a scoop of ice cream. Serve immediately.