This easy dessert pairs barefoot contessa frozen berries with hot white chocolate with warm, velvety white chocolate for a delightful mix of textures. Flash-frozen raspberries, blueberries, and strawberries are topped with a rich white chocolate sauce. Simple, elegant, and perfect for a quick treat!
Ingredients Needed
- 3 sticks unsalted butter (340g), at room temperature
- 200g sugar
- 1 teaspoon pure vanilla extract
- 440g all-purpose flour
- 1/4 teaspoon kosher salt
- 1 egg, beaten with 15ml
- water (for egg wash)
- 200g sweetened flaked coconut
- Raspberry and/or apricot jam
How To Make Frozen Berries with Hot White Chocolate
- Freeze the berries: Spread the berries in a single layer on a tray and freeze until solid. Once frozen, transfer them to a freezer bag.
- Melt the white chocolate: In a heatproof bowl over a pan of simmering water (without touching the water), heat the double cream, white chocolate, and vanilla until the chocolate melts. Stir gently and keep warm (about 43°C/110°F).
- Prepare the dessert: Arrange the frozen berries in a single layer on 6 dessert plates. Let them sit at room temperature for 10–15 minutes to soften slightly.
- Serve: Pour the hot white chocolate evenly over the berries and serve immediately.
Recipe Tips
- Use high-quality white chocolate: Avoid chocolate chips; they don’t melt smoothly.
- Freeze berries properly: A single layer prevents them from clumping.
- Monitor chocolate temperature: Keep it under 50°C to prevent graininess.
- Let berries soften: Waiting 10–15 minutes gives the best balance of cold and creamy.
- Try other fruits: Frozen mango, blackberries, or cherries also work well.
How To Store Leftovers
- Refrigerate: Leftover melted white chocolate can be stored in an airtight container for up to 3 days. Reheat gently before serving.
- Freeze: leftover melted white chocolate can be stored in a sealed freezer bag for up to 3 months.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 320
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 35mg
- Sodium: 40mg
- Potassium: 180mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 24g
- Protein: 4g
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Barefoot Contessa Frozen Berries with Hot White Chocolate
Description
This easy dessert pairs barefoot contessa frozen berries with hot white chocolate with warm, velvety white chocolate for a delightful mix of textures. Flash-frozen raspberries, blueberries, and strawberries are topped with a rich white chocolate sauce. Simple, elegant, and perfect for a quick treat!
Ingredients
Instructions
- Freeze the berries: Spread the berries in a single layer on a tray and freeze until solid. Once frozen, transfer them to a freezer bag.
- Melt the white chocolate: In a heatproof bowl over a pan of simmering water (without touching the water), heat the double cream, white chocolate, and vanilla until the chocolate melts. Stir gently and keep warm (about 43°C/110°F).
- Prepare the dessert: Arrange the frozen berries in a single layer on 6 dessert plates. Let them sit at room temperature for 10–15 minutes to soften slightly.
- Serve: Pour the hot white chocolate evenly over the berries and serve immediately.
Notes
- Use high-quality white chocolate: Avoid chocolate chips; they don’t melt smoothly.
- Freeze berries properly: A single layer prevents them from clumping.
- Monitor chocolate temperature: Keep it under 50°C to prevent graininess.
- Let berries soften: Waiting 10–15 minutes gives the best balance of cold and creamy.
- Try other fruits: Frozen mango, blackberries, or cherries also work well.
Barefoot Contessa Frozen Berries with Hot White Chocolate