White chocolate and fresh berry bites

White chocolate and fresh berry bites

By
From
Treats
Makes
18
Photographer
Danielle Wood

These bites are super simple and use silicone ice-cube moulds to get that perfect cube shape. Experiment with different berries, depending on the season.

Ingredients

Quantity Ingredient
200g white chocolate, finely chopped
18 raspberries or blackberries, halved

Method

  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. Remove the glass bowl from the saucepan to ensure that the chocolate doesn’t become overheated, and continue to stir until the chocolate is completely melted.
  2. Allow the chocolate 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.
  3. Chill the ice-cube tray in the fridge for 2 hours, or until completely firm, and then turn the chocolates out and wrap them in cellophane bags, or store in a tin or an airtight container. Keep them in the fridge and eat within 2–3 days.
Tags:
Treats
April
Carter
gift
handmade
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