- 500g mixed frozen berries (blackberries, blueberries, raspberries, redcurrants)
For the sauce
- 142ml carton double cream
- 140g white chocolate
- 1 tbsp white rum (optional)
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.
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.
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.