Frozen Berries with Warm White Chocolate

Past few weeks, all I seem to have done is cook, clean, cook, clean and blog. I got so addicted to my cooking blog that all I thought about day and night was food. I woke up thinking about food, went to bed thinking about food and the blog, and I dreamt about food and the blog. Last 4-6 weeks, my world revolved around the kitchen, food and the computer.  I was so tired and bored of cooking and blogging, I decided to take at least 2 weeks blogging break, after I posted my last recipe.   Unfortunately or fortunately, that break lasted only a week.  This weekend, I suddenly remembered that the deadline for the Monthly Mingle event was fast approaching and this month’s theme is Chocolate and Fruits. Being a chocoholic that I am, how can I miss a chocolate event?  So I marched straight into the kitchen, put on my chef’s cap and apron, and whipped up a quick, easy and delicious chocolate dessert.

The recipe I am sending for the event is Frozen Berries served with warm White Chocolate sauce by Ina Garten from Food Network. Since I was the only one who was going to eat it (remember we are eating healthy food, but I still have not cut back on my desserts yet), I made a small portion of the recipe. Depending on how much we serve, this recipe would be sufficient for 3-4 serving. But I finished it all in half a day! 6 oz of chocolate in half a day!  That explains my sweet tooth and my chocoholism 🙂 .

Cooking Time:  10 minutes
Serves: 3-4

Ingredients:

• 6-8 Strawberries
• ¾ cup Blueberries
• ½ cup Raspberries
• ¾ cup Light Whipping Cream (original recipe called for heavy whipping cream)
• 6 oz White Chocolate (I used Bakers)
• ½ tablespoon Vanilla Extract

• Wash the berries. Cut the strawberries into ½“ pieces. Arrange them in a tray or a plate and freeze them. After they freeze, put them in a ziploc bag and freeze it. OR one could use store bought frozen berries.
• Cut chocolate into small pieces. Mix cream, vanilla and chocolate in a glass bowl. Bring water to a boil in a sauce pan. When the water boils, reduce the flame, put the chocolate mixture glass bowl on the sauce pan and simmer until chocolate melts. This should take about 7-10 minutes. Don’t over cook it. I melted my chocolate for too long and my sauce was very thin. A double boiler can also be used to melt the chocolate.  I don’t have one, so created one.
• Five minutes before sering the dessert, remove the berries from the freezer. Pour warm chocolate on the berries and serve immediately.
• I refrigerated the left over chocolate sauce after eating 2 serves. In the night, after dinner, I served myself some fresh berries with remaining cold chocolate sauce and it tasted fine. It was similar to custard fruit salad, only difference being,  white chocolate was my custard and mixed berries were my fruits.