• 1 pot (100g) plant-based Dark Chocolate Petit Pot
  • 8oz (226g) mascarpone
  • 1 tbsp rosewater
  • 2 tsp espresso instant coffee, plus more for dusting
  • Roughly 20g freeze dried strawberries
  • 2 tsp sugar
  • 1 tsp kosher salt


  • 1

    Place your serving dish in the fridge while you make the two creams for the board. This will ensure a chilled surface for assembly and will keep the creams in place. 

  • 2

    Pulse strawberries in a food processor until they form a dust-like texture. Half your mascarpone into two bowls. 

  • 3

    Add rosewater, strawberries, 1 tsp of the sugar and 1/2 tsp of the salt in one of the bowls with half of the mascarpone.

  • 4

    Add 1/2 - 3/4 (roughly 50-75g) of the Petit Pot flavor to the other half of the mascarpone. Add just enough Petit Pot that the mascarpone still holds a peak when you pull your whisk out of the mixture; this will ensure you have a cream and not a sauce to place on the serving board! Add the other 1/2 of salt to the mixture and taste test. If you think the mixture doesn’t need that extra 1 tsp of sugar, then feel free to omit it. Add in the instant espresso powder and mix until well combined. 

  • 5

    Take your serving dish out of the fridge. Use the back of 2 spoons or 2 offset spatulas to layer each mixture down onto the serving dish. I like to layer a dollop of the chocolate mixture and then a dollop of the rosewater strawberry mixture and continue this way until my serving dish is full.  Dust lightly with espresso powder and serve immediately. I like to serve mine with biscotti or other types of cookies to dip with. Depending on the size of your serving dish, you can easily save and store these mixtures to fill cakes, top cupcakes or cookies, or even eat with a spoon because they are THAT good. Enjoy!