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  • 284ml carton double cream
  • 100g dark chocolate
    broken into pieces
  • 550g mixed summer fruits
    (raspberries, strawberries, cherries, blueberries), stoned and halved if necessary
  • 1 tbsp icing sugar

Nutrition: per serving

  • kcal503
  • fat41g
  • saturates25g
  • carbs31g
  • sugars20g
  • fibre3g
  • protein4g
  • salt0.08g
    low

Method

  • step 1

    Heat the cream in a saucepan until just coming to the boil. Remove from the heat, add in the chocolate pieces, then stir until melted.

  • step 2

    Tip sugar and most of the fruit into the pan and mix gently. Spoon into 4 glasses or cups, top with remaining fruit, then chill in the fridge until needed.

Recipe from Good Food magazine, August 2004

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