1. CUT pastry into 9 hearts with an 8cm heart cutter and place on a baking paper lined tray. Dust with icing sugar before topping with a second sheet of paper and another baking tray (this will allow the pastry to crisp but not puff during cooking). Bake the pastries in a hot oven 200°C for 20-25 minutes or until the pastry is golden. Cool completely on wire racks. Store in an airtight container until required.
2. COMBINE the chocolate and cream in a heatproof bowl and stir over gently simmering water until smooth. Allow to cool and thicken slightly.
3. DRIZZLE some of the chocolate sauce over the plate to make a heart shape. Place one pastry heart on the plate, top with ice cream, another pastry, another scoop of ice cream, and a final pastry. Add some berries. Serve with the remaining chocolate sauce for drizzling. Serve immediately.