Melt chocolate and double cream in a suitable bowl over a pan of boiling water until molten.
Take berries out of the freezer five minutes before serving and divide into four bowls. Pour hot white chocolate sauce over berries and serve.
Recipe tips: Raspberries, loganberries, brambles, tayberries, gooseberries and currants all freeze very well. To freeze spread out on a baking tray to stop them sticking together, then bag when frozen solid.
