Place the chocolate buttons dan double cream in a bain-marie or in a heatproof bowl over a pan of simmering water for 20 to 30 minutes, stirring ever so often. When the sauce is hot we are ready to go. Divide the berries between four dessert plates and leave at room temperature for 10 to 15 minutes, to lose a little of their chill. Transfer the chocolate sauce into a serving jug. Place the berries in front of your guests and pour the hot sauce at the table. Posted to Eat-L by Erika Metzieder. NOTES : For this simple but effective recipe, you can buy mixed frozen berries or just raspberries, or freeze your own selection of berries on a flat tray and put them into a bag in the freezer and keep them for a rainy day. Particularly large berries are not recommended for this recipe, as they dont defrost quickly enough. Published in Sainsburys The Magazine April 1996. Per serving: 585 Calories; 47g Fat (68% calories from fat); 5g Protein; 46g Carbohydrate; 102mg Cholesterol; 39mg Sodium Recipe by: MARK HIX, LE CAPRICE, LONDON, ENGLAND Posted to EAT-L Digest 23 Jan 97 by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Jan 24, 1997.
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