Blueberry Baskets with White Chocolate Sauce

cook 10 mins
Tags: Quick eats
  • 200 g (7 oz) white chocolate (30% cocoa solids), broken into small pieces
  • 4 brandy snap baskets
  • 125 ml (4 fl oz) crème fraîche
  • 1 piece of stem ginger in syrup, finely chopped
  • 1 tablespoon stem ginger syrup (taken from the jar)
  • 450 g (14 1/2 oz) frozen blueberries
  • Melt 50 g (2 oz) of the white chocolate in a heatproof bowl set over a saucepan of gently simmering water. Spoon a little into each brandy snap basket, covering the base and sides (this will prevent the sauce running out). Chill for 5 minutes.
  • Meanwhile, melt the remaining chocolate, crème fraîche, stem ginger and stem ginger syrup in a saucepan over a low heat, stirring occasionally, until the ingredients have combined.
  • Place the baskets on a plate and fill with the blueberries. Pour over the sauce and serve immediately.
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