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| 1 1/4 x ca. 450 g | Berries; frozen |
| 8 x ca. 30 g | White chocolate buttons or |
| 8 x ca. 30 g | white chocolate grated |
| 10 x ca. 30 g | (fl) double (heavy) cream |
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Place the chocolate buttons dan double cream in a bain-marie or in a heatproof bowl over a pan of simmering water for 20 to 30 minutes, stirring ever so often. When the sauce is hot we are ready to go.
Divide the berries between four dessert plates and leave at room temperature for 10 to 15 minutes, to lose a little of their chill.
Transfer the chocolate sauce into a serving jug. Place the berries in front of your guests and pour the hot sauce at the table.
berries or just raspberries, or freeze your own selection of berries on a flat tray and put them into a bag in the freezer and keep them for a rainy day. Particularly large berries are not recommended for this recipe, as they don't defrost quickly enough.
Eat-L Digest 9 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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