Preparation
Put the gogi berries and white mulberries in a chopper and grind them for a few seconds. Place the grated coconut in a bowl, add the mixture and mix the ingredients together.
Break the chocolate into small pieces. Place the chocolate in a saucepan with the coconut milk, bring to the boil in a bain-marie and stir the two ingredients together as the chocolate melts. Add the water and continue stirring until you have a smooth cream. Remove from the heat and set aside.
Add some of the berry mixture to the chocolate cream and gently fold the ingredients together.
Arrange the chocolate in 4 coffee cups and, to finish, sprinkle with the remaining berry mixture.
