Chocolate Croissant Sharer

Place a heatproof bowl over a saucepan with 3cm water on a medium-low heat, ensuring the bowl doesn't touch the water. Add dark chocolate (75 g) and stir occasionally until melted. Stir in icing sugar (2.5 tbsp) until smooth, then remove from heat.

Lay puff pastry (1 sheet) onto a lined baking sheet. Pour most of the melted chocolate onto the center, spreading it to leave a 2cm border. Carefully place the second puff pastry (1 sheet) on top and gently press the edges together.

Use a sharp knife to make 5 even cuts into the long edges of the pastry, extending about 5cm inwards. This creates a central strip of pastry (at least 3cm wide) and 5 flaps on each side.

Cut the remaining dark chocolate (25 g) into 10 chunks. Place 1 chunk in the middle of each pastry flap. Roll the flaps over the chocolate, sealing the edges but leaving the central strip exposed. Brush the top with plant-based milk (2 tbsp). Bake for minutes (33) until golden and crispy. Start 33m timer

Remove from the oven. Scatter the strawberries (1 handful), blueberries (1 handful), and raspberries (1 handful) along the central section. Drizzle with any remaining melted chocolate and dust lightly with extra [icing sugar]. Serve immediately with [soya cream] on the side.