Iced Blueberries With Hot White Chocolate Sauce

I came across this clever little recipe in Nadine Abensur’s cookbook ‘Enjoy’ where she claims she was inspired by the iced berries with hot chocolate sauce from The Ivy restaurant in London.  It is so simple but so lovely.

Sometimes you just want something sweet to finish a meal but don’t want a big dessert.  Nadine suggests you serve in shot glasses as part of her ‘party food’ chapter.  Very easy mini dessert to cater for large groups of people.  I think it is also very elegant served in a slightly larger glass at the end of a sit down meal. If you have tiny jugs then you could give everyone their own individual serves of  hot white chocolate sauce.

A bag of frozen blueberries can be stashed away in the freezer for a last minute dessert. The recipe makes 20 portions in shot glasses but you can alter the quantities easily if you need more or less.  I am pretty keen to try raspberries with a hot dark chocolate sauce!

iced blueberries with hot white chocolate sauce

(from Nadine Abensur’s book ‘Enjoy’)

500g frozen blueberries
275ml double cream
225g good quality white chocolate, broken into small pieces
1 cardamon pod (optional)

In a double boiler stir together the cream, chocolate and cardamon until the chocolate is melted.  Discard the cardamon pod.

Divide the frozen berries between the glasses and leave for a few minutes so they defrost just a little.  Pour over the hot sauce and serve immediately.

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5 Responses to Iced Blueberries With Hot White Chocolate Sauce

  1. Oh it looks terrible.

    OK, well that’s what I’m going to tell myself. Because in reality, this isn’t food for a crowd, this is a complete meal for one pregnant lady when her husband is travelling.

  2. Rachel Hockey says:

    I will definitely have to make this. Adelaide is a bit obsessed with blueberries and has frozen ones for breakfast every morning. She would love it if we had them for a treat after dinner.

    We don’t have anything called double cream. Do you know if it is the same as heavy whipping cream?

    • natalie says:

      I just did a little search and according to wikipedia double cream or similar isn’t readily available in the US.
      I find that hard to believe. It is super thick and you just scoop it out and dollop it. But heavy whipping cream would work just fine for this recipe.

  3. Beth says:

    I’m going to try this as dessert on Sunday night. Sounds great.

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