- 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
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.
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.