How to make
Wash the blackberries and strain them well from the water. Set aside a few for decorating the dessert and put the rest in a bowl and sprinkle them with granulated sugar. Leave them for a few hours or overnight.
Mash the remaining blackberries with a fork - they do not need to be pureed. Strain and set aside some of the released juice.
In a bowl, mix the mascarpone with the powdered sugar, vanilla and rum. Add the spoonfuls of honey, by using them to adjust the sweetness you want. Add the crushed blackberries and mix, until a homogeneous mixture is obtained.
Distribute into cups and refrigerate them for 30 minutes to 1 hour to firm up into something like Semifreddo.
Before serving, pour the strained from the fruit juice and grate both types of chocolate on top. Garnish with whole blackberries and fresh mint leaves.
Enjoy!
