Iced Raspberries with Hot White Chocolate Sauce

Last year Hubby and I had our first ever holiday together. We were in between homes at the time and were staying with Hubby's Dad until our new flat was built and at the same time organising and paying off our wedding. An extravagant holiday was out of the question so we plumped for an extra long weekend in York, we stayed in a lovely hotel and I completely fell in love with the city. Hubby on the other hand doesn't go in for architecture or history and didn't enjoy it quite as much as me. He did like the shopping precinct though with all the pubs and coffee shops to duck into when things got too unbearable for him so he didn't mind being dragged around the shops everyday. This worked out very well for me as it happens, the Hotel Chocolat shop became a total addiction for me and I had to visit at least once every day we were there. I think we just about bought one of everything from the shop, including their cook book which is where today's Chocolate Week recipe comes from.

I'm actually a little embarrassed to blog about this one, the recipe is so simple and takes no time at all to whip up that I feel I've cheated a little. But the reward for such minimal outlay is a dessert that would be fit to serve at the end of even the most swanky dinner parties, it was delicious, the sauce rich and creamy but only just enough to cut through the sharpness of the berries ... I know this is one I'll be making over and over again.

Mark Hix's Iced Berries with Hot White Chocolate Sauce

1kg mixed frozen raspberries (or a mixture of small-medium frozen berries. Larger berries such as strawberries and big blackberries are not recommended as they don't defrost quickly enough)

Sauce

600g good quality white chocolate, chopped

600ml double cream

To make the sauce, put the white chocolate and cream into a heatproof bowl set over a pan of gently simmering water for 20-30 mins, stirring every so often, until the chocolate has melted and the sauce is hot. Stir until smooth.

Five mins before serving, divide the berries among dessert plates and leave at room temp, so they lose a little of their chill. Transfer the chocolate sauce to a warm serving jug.

Place the berries in front of your guests and pour on the hot chocolate sauce at the table, covering the berries generously.

Serves 8

Taken from '101 Best Loved Chocolate Recipes' by Hotel Chocolat

The only thing I did differently was to reduce the quantities. As much as I love my chocolate I'm finding that 3 days into this week long chocolate epic and even I am starting to reach my threshold! I bought a packet of frozen raspberries and reduced the sauce mixture to 100g chocolate and 100ml cream which ended up serving 3 (Hubby had seconds!) quite generously. The photo's don't do this recipe any justice at all - try it for yourself and see ;0)