Instructions: Melt the two chocolate types separately in bowls set over a pan of simmering water.

Cut out small rectangles of plastic card and lay on a smooth work surface.

Using a teaspoon dribble a couple of irregular lines of white chocolate across each.

With a palette knife smooth the dark chocolate on top of the white and completely cover each piece of plastic.

Lift off the work surface before the chocolate begins to set lay across a baking sheet and refrigerate for about 15 minutes.

Peel plastic off each one and serve with the ice cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.