- 225g strawberries
- 225g raspberries
- 125g blueberries
- 70g Rococo White Chocolate with Cardamom
- 250ml double cream
Prep: 10 mins + freezing | Cook: 3-5 mins
1. Hull the strawberries. Spread the strawberries, raspberries and blueberries out in a shallow roasting tin or baking tray with a lip (to stop the berries rolling everywhere). Freeze for 1 hour to overnight.
2. Chop the chocolate into small chunks. Tip them into a small pan and pour in the double cream. Gently heat, stirring, till the chocolate has melted and formed a smooth sauce.
3. Divide the berries between four glasses or small bowls. Pour over the warm chocolate sauce to serve.