by Hotel Chocolat (Hotel Chocolat Limited, 2007)
The chocolate section in my library is gratifyingly large, but as everyone knows, there is no such thing as too much chocolate, so it's always good to add to it. This volume has many tempting recipes, but I just had to showcase this classic from Mark Hix.
Mark Hix's Iced Berries with Hot White Chocolate Sauce
Simple and irresistible - probably more so than any other pudding you'll make - a dinner-party classic. Either buy a bag of mixed frozen berries or raspberries, or freeze your own selection. Larger berries, such as strawberries and big blackberries, are not recommended, as they don't defrost quickly enough.
Posted by Nigella on the 14th Mar 2012