In honor of Chocolate Day (July 7th), we share an easy dessert that uses fresh berries in the summertime and easily adapts to frozen ones later in the year. There are plenty of fresh blueberries this time of year at the farmers market and Arkansas has several local chocolate maestros who make small batch dark chocolate from bean to bar. One of our favorites is Izard Chocolate.
Adapted from Jacques Pepin’s Fast Food My Way
2 cups fresh or frozen berries (raspberries and/or blueberries are our favorites)
1 1/2 cups shortbread cookies, crumbled (4-6 cookies)
1/2 cup semi-sweet dark chocolate, cut into chunks
1/4 cup sugar
2 Tbsps unsalted butter
1/2 cup crème fraîche (optional)
Heat the oven to 375 degrees. Spray 4 large ramekins with cooking spray and place on a baking sheet covered with parchment paper. Divide berries between 4 ramekins.
Mix the crumbled cookies with the sugar in a small bowl. Divide evenly over the berries. Divide chocolate chunks evenly over the cookies and then dot each with butter.
Bake for 16 to 18 minutes or until bubbly and golden on top. Let cool to lukewarm or room temperature, and if desired, serve with crème fraîche.
