400 g mixed berries, we used blackberries, blueberries and raspberries
100 g white chocolate bar
125 ml double cream
1 tbsp white rum
- Space out the berries on a tray and put in the freezer for 30 minutes, so they become iced but not frozen solid.
- Just before serving, roughly chop the chocolate and put into a small pan with the cream and rum. Heat gently, stirring occasionally until the chocolate has melted into a smooth sauce.
- Divide the iced berries between small plates or bowls and serve the hot chocolate sauce on the side in individual jugs or bowls so that everyone can pour their own.