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  • 500g mixed frozen berries
    (blackberries, blueberries, raspberries, redcurrants)

For the sauce

Nutrition: per serving

  • kcal377
  • fat28g
  • saturates11g
  • carbs28g
  • sugars17g
  • fibre3g
  • protein5g
  • salt0.14g
    low
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Method

  • step 1

    Make the sauce. Pour the cream into a small saucepan and break in the chocolate. Heat gently, stirring, until the chocolate melts into a smooth sauce. Take care not to overheat or the chocolate will seize into a hard lump. Remove from the heat and stir in the rum, if using.

  • step 2

    Scatter the frozen berries on 4 dessert plates or in shallow bowls. Pour the hot chocolate sauce over the fruits and serve immediately, as the fruits start to defrost.

RECIPE TIPS
FREEZING YOUR OWN BERRIES

Freeze berries individually if you want to take out a handful at a time. Spread them on trays lined with non-stick baking parchment. Open freeze until solid, then scoop into plastic bags, seal and label. Soft fruits will keep frozen for up to a year. To defrost, transfer to the fridge so they slowly thaw.

Recipe from Good Food magazine, August 2004

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Comments, questions and tips (11)

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Overall rating

A star rating of 3.9 out of 5.14 ratings

charliedoubleu

Not sure mine worked! How frozen do the berries need to be? We laughed!

goldie3

A star rating of 5 out of 5.

Use this fool-proof recipe every time.

squirrelnutkin10

A star rating of 5 out of 5.

Completely divine pudding! A puddle of hot creamy sauce topped with the cold and crunchy berries was really delicious. Everyone loved it!

ncorteen

The sauce being slightly yellow and translucent is normal, at least, that's how it comes at 'The Ivy'. To avoid over heating, combine the cream and chocolate in a bowl over a pan of simmering water. Only use red currents, black currents, blackberries and raspberries. Strawberries are no good here,…

thearobbins

A star rating of 5 out of 5.

So easy and very yummy Have served it at dinner parties

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