This is one patriotic dessert. Vibrant red strawberries. Succulent blueberries. And decadent white chocolate. You can’t get any more patriotic than a red, white and blue dessert.
I’m also pretty sure the fruit counteracts any fat from the white chocolate or heavy cream in this recipe. Yup. Totally fat free.
The combination of slightly frozen berries with hot white chocolate tastes amazing. And this elegant dessert is surprisingly easy to make. In fairness, that’s a good thing and bad thing! I’ll let you decide which side of the equation you fall on. Me, I just going to enjoy it. And worry about the calories tomorrow.
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FROZEN BERRIES with HOT WHITE CHOCOLATE
Recipe from The Barefoot Contessa at Home Cookbook
- 2 cups fresh rasberries
- 2 cups fresh blueberries
- 4 cups fresh strawberries, hulled and cut in half
- 1 cup heavy cream
- 10 ounces, white chocolate
- 1/2 teaspoon vanilla extract
- A few hours before serving, spread the berries on a cookie sheet lined with parchment paper and place in the freezer. Once frozen, you can store the berries in a freezer bag without them sticking together.
- When ready to serve, divide berries among six bowls. Let the berries sit at room temperature for up to 10 minutes.
- While the berries begin thawing, make the hot white chocolate. In a microwaveable bowl, combine the heavy cream and white chocolate. Heat for 30 seconds. Stir. If the chocolate is not melted, heat for another 30 seconds and stir again.
- Stir in vanilla
- Pour hot white chocolate over frozen berries and serve immediately.
In her recipe, Ina advises against using white chocolate chips and recommends using a white chocolate bar, like Lindt. I’ve used both. The bar probably tastes better, but the white chocolate chips work too.
Ina’s original recipe called for raspberries, which I did not use. I increased the amount of blueberries and strawberries to compensate.
Don’t let the berries thaw too much, otherwise they get a bit mushy.