The Ivy Berry Melt

Ingredients

8 oz white chocolate chips
2/3 c. heavy whippingt cream
1/2 tsp. vanilla bean paste clear if you have it
2 1/4 lb. frozen fruit or all berries* see note below
1 tsp. orange zest
1 Tbsp. grand Marnier
1 pinch sea salt

Instructions

Prep the Chocolate: Place your finely chopped white chocolate in a heat-proof glass or stainless steel bowl.
Infuse the Cream: In a small saucepan, combine the heavy cream and the orange zest. Heat over medium-low just until it begins to simmer (bubbles forming around the edges). Do not let it come to a rolling boil.
The "Bloom": Pour the hot cream directly over the chopped chocolate. Let it sit untouched for 3 full minutes. This allows the chocolate to melt gently without being agitated into a grainy mess.
Emulsify: Using a small whisk or a spatula, start stirring in small circles in the center of the bowl, gradually moving outward. The mixture will transform from "milky" to a glossy, pale-gold sauce.
Finish: Stir in the orange liqueur (if using), vanilla, and that pinch of salt.
Keep Warm: Keep the sauce in a warm spot (or in a bowl over a pot of warm water) until you are ready to serve.
About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.
Yield: 8 to 10 servings

Recipe Notes

You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well.

Ina used all berries. I used frozen peaches, blueberries, raspberries, strawberries and cherries. I do not like the way strawberries freeze. They are like little ice cubes. I would recommend not doing those. The next time I make this dessert I will use cherries, raspberries, blueberries and maybe blackberries.
Adapted from Ina Garden Food Network