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  • Sarah Rainey

Berries with hot choc sauce

I first tried this delicious dessert at The Ivy (check me, I know) - but my lovely Mum swears she made it for me when I was little. So I'll give her the credit instead.

It's incredibly easy... in fact, it's a bit of a stretch to call it 'baking' at all. But bear with me.

The tangy, ice-cold sparkling berries that sparkle with frost; the rich, creamy white chocolate sauce; and the match made in heaven when the sauce is drizzled over the berries and it all melts and blends together in a wonderful purpley, tie-dyed delight... trust me, it's very hard to resist. And you will 100% end up licking the bowl.

Serves 4


170ml double cream

100g white chocolate

500g frozen berries (I like mixed berries but you can opt for one variety if you prefer)


First, prepare your serving bowls. I like to do this in one big bowl in the centre of the table, so everyone can dig in. It looks more spectacular somehow - and then everyone can drizzle extra sauce over their portion. But individual bowls look pretty too.

Break the chocolate up into pieces and put it in a saucepan over a low heat with the cream. Heat gently, stirring occasionally with a wooden spoon.

While the chocolate is melting, put the berries into the bowl(s). You want them out for around 10 minutes before serving, so they're still glistening with ice but not so cold your guests get brain freeze or break their teeth.

Heat the sauce for around 10 minutes or until the chocolate has completely melted and the mixture is smooth. You want it to be warm but not bubbling hot.

Decant the sauce into a warmed jug (I pour a little boiling water into mine and then tip it out to warm the inside) and serve it immediately alongside the berries.

Your delicious dessert should look something like this... Simple, but undeniably delicious.

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