Frozen Raspberries with Hot White Chocolate Sauce

Frozen Raspberries with Hot White Chocolate Sauce

Still in Albany, and I wanted to make my gracious host the most delicious dessert I have ever had. Who knew the delicate texture of frozen raspberries when coupled with hot white chocolate ganache would feel like ice cream, but taste like heaven?

Here in this picture, I served it on top of vanilla ice cream. I must say, the ice cream went unnoticed. The raspberries and chocolate were definitely the best actors in this Oscar winning performance. My friend loved it so much, he demanded I make it again the following night. One correction I would make for this recipe is to drastically reduce the amount of cream to about 1/2 cup. You can always add more cream to get it to the consistency you like after the chocolate is done melting.

Another friend made a comment that it “[l]ooks like something from a Japanese dessert shop. In a good way.”

I wasn’t sure that anything from a Japanese dessert shop could look bad, but I take compliments when i can get them. So thank you for the compliment, Tom!


Frozen Berries with Hot White Chocolate

By: Ina Garten

Makes 8 to 10 servings


  • 1 1/4 pounds good white chocolate, coarsely chopped
  • 2 1/2 cups heavy cream
  • 2 tablespoons pure vanilla extract
  • 2 1/4 pounds frozen mixed berries or frozen raspberries


  • Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
  • About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.

Note: You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well.


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