The first time I tried the dessert of iced berries with warm white chocolate sauce was at my pal Helen’s place in London. I had volunteered to whip up a chicken curry for us over the weekend, and we were on the lookout for a sweet ending to our meal—or “pudding,” as they call it in the UK.
Helen has this knack for whipping up an impeccable dish using just the ingredients she has on hand. She rummaged through her fridge and cheerfully announced, “Looks like we’ve got double cream, white chocolate, and some frozen berries. Thanks to The Ivy, we’re all set for pudding!”
The Ivy, a lavish dining spot in London, has been famous for this dessert for years: a scattering of tiny frozen berries on a plate, generously drizzled with a warm white chocolate sauce. It’s a stunningly simple dish, yet the play of cold, tart berries with the sweet, warm sauce is memorably delightful. I adore how the sauce mingles with the berries, creating mesmerizing purple and white patterns.
Years later, during a Christmas trip to London with my boyfriend, I splurged on a dinner at The Ivy using my first full-time paycheck. Naturally, we couldn’t resist ordering the iced berries and white chocolate sauce. It felt so indulgent—a dessert I had first experienced at a friend’s kitchen table, now served in style.
Today, I often prepare this “posh dessert,” as my husband and son have dubbed it, for our family. It’s my go-to when I want to cap off a dinner with something that screams elegance but is incredibly easy to make—in just about five minutes.
Expert Tips for Crafting This Dessert
- Opt for small frozen berries. Raspberries, blueberries, and red currants are perfect for this dessert. Blackberries can also be used, just steer clear of the very large ones as they don’t thaw evenly. Avoid using whole frozen strawberries since they’re too big, though sliced frozen strawberries are suitable.
- Choose white chocolate chips. Chips are more convenient than chopping up a bar. I prefer Ghirardelli white baking chips, but if you come across Callebaut, their callets melt wonderfully and create a superb sauce. However, any white chocolate chips available at your local store will work fine.
- Stick to dessert plates. Arrange the berries in a single layer so the warm sauce can envelop them nicely. Using a bowl might cause the sauce to pool at the bottom, which isn’t ideal.
- Serve the sauce just before eating. You can bring the dessert plates with the chilled berries to the table and serve the warm chocolate sauce separately in a small pitcher, or pour it over just before you’re ready to serve. This dessert thrives on the contrast between the icy berries and the silky, warm chocolate. Absolutely delicious.
How to Whip Up My 3-Ingredient Iced Berries with White Chocolate Sauce
To prepare four servings, you’ll need:
- 1 cup (6 ounces) of white chocolate chips
- 1/2 cup of heavy whipping cream
- A pinch of salt
- 2 cups of frozen mixed berries, straight from the freezer
Start by combining the white chocolate chips and cream in a small saucepan. Place it over low heat to gently melt the chocolate, stirring continuously with a silicone spatula or wooden spoon. Keep the heat low to avoid boiling, as white chocolate is prone to scorching. After about 5 minutes, when the mixture is smooth and glossy, stir in the salt.
Evenly distribute the frozen berries among four dessert plates. Lavishly pour the warm white chocolate sauce over the berries and serve right away.
If you happen to have any leftover sauce, it can be stored in a sealed container in the refrigerator for up to three days. To reuse, gently reheat the sauce in a saucepan or microwave, stirring until smooth. Remember, always serve the berries directly from the freezer for the best experience, as this dish is not meant to be prepared ahead of time.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
