500g mixed frozen berries (blackberries, blueberries, raspberries, redcurrants)
For the sauce
142ml carton double cream
140g white chocolate
1 tbsp white rum (optional)

Make the sauce. Pour the cream into a small saucepan and break in the chocolate. Heat gently, stirring, until the chocolate melts into a smooth sauce. Take care not to overheat or the chocolate will seize into a hard lump. Remove from the heat and stir in the rum, if using.

Scatter the frozen berries on 4 dessert plates or in shallow bowls. Pour the hot chocolate sauce over the fruits and serve immediately, as the fruits start to defrost.