mix together equal quantities of mascarpone cheese and double cream, about a pot of each. Add the liqueur of your choice, a couple of tablespoonfuls , no more or you will end up with soup. The consistency should be like whipped cream. Chill the mix in the fridge and melt a bar of plain chocolate. Stir till smooth and allow to cool till no longer warm but still melted. take the cream mixture out of the fridge and swirl the chocolate through it. Some will mix in but most will set in shards and flakes in the mixture. Scoop out servings onto silicone paper and open freeze then store in the freezer in boxes packed with crumpled silicone paper. thaw in the fridge when you want to serve. Serve with a fresh fruit salad or the fruit coulis of your choice and crisp biscuits