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White Chocolate & Fresh Berry Bites

Alexa Moore

Alexa Moore

Author

Recipes

Ingredients

  • 200g (7oz) white chocolate, finely chopped.
  • 18 raspberries or blackberries, halved.
  1. Heat the chocolate in a glass bowl over a saucepan of simmering water, ensuring that the water doesn't touch the bottom of the bowl. Stir until the chocolate is almost melted, then remove the pan from the heat.
  2. Remove the glass bowl from the saucepan so the chocolate doesn't become overheated, and continue to stir until the chocolate is completely melted.
  3. Allow to cool slightly before pouring it into an 18-hole silicone ice-cube tray. Fill each hole with chocolate until it is half full, then carefully press two berry halves into each square. Top up each hole with the remaining chocolate.
  4. Chill the ice-cube tray in the fridge for 2 hours, then turn the chocolates out. Store in an airtight container in the fridge and eat within 2-3 days.

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