Summer Fruit With Amaretti Biscuits And Hot Chocolate Sauce Recipe

Okay. So this one’s kinda sneaky. It looks all posh and chef-y when you serve it — like you’ve been fiddling in the kitchen for hours — but really? It’s fruit and biscuits. With molten chocolate poured on top. You freeze it, you boil a thing, you pour. Done. The whole thing’s kinda genius. Bonus: it’s cheap, flexible, and hits that “cold-hot” combo that’s perfect when it’s muggy outside.

Ingredients Needed

For the Fruit Base:

• 250g strawberries, hulled and halved
• 150g raspberries
• 150g blueberries
• 10 crunchy amaretti biscuits

For the Sauce:

• 100ml red wine
• 1 stick of cinnamon
• 2 star anise
• 1 tablespoon caster sugar
• 5 tablespoons double cream
• 100g good-quality dark chocolate (70% cocoa solids), broken up

How To Make Summer Fruit with Amaretti Biscuits and Hot Chocolate Sauce

1. Freeze the Fruit Mix: Toss the strawberries, raspberries, and blueberries in a big bowl. Roughly crumble the amaretti over top — like chunky gravel. Not too fine. Stick the bowl in the freezer for about 1 to 1½ hours. You’re aiming for that half-frozen texture, not rock solid. Should still spoon.
2. Make the Chocolate Sauce: Chuck the red wine, cinnamon stick, star anise, and sugar into a little saucepan. Medium heat. Let it bubble and simmer down for a few mins — just till it thickens a bit. Not syrup, just slightly reduced. Fish out the spice bits. Add the cream. Heat again, gently. Now dump in your chocolate and stir. Don’t walk away — it’ll melt quick. Take it off the heat once smooth.
3. Assemble It Hot & Cold: Pull the fruit bowl from the freezer. Give it a gentle stir to break up any clumps. Spoon into glasses or little bowls. Pour over that steamy, silky, spiced chocolate sauce. Serve straight away before the cold melts or the sauce cools. (I mean. Who’s waiting, really?)

Why I Love This Recipe

I made this last summer when it was way too hot to bake anything, but I still wanted something special. A bit posh but not fussy. The texture contrast is ridiculous — icy, juicy fruit and warm dark chocolate with just enough booze and spice to wake everything up. The amaretti go soft around the edges. Honestly, I’ve made it three times since with whatever berries were about.

Recipe Tips

• Use good chocolate. Not baking chips. Real stuff.
• Don’t fully freeze the fruit — it’ll just go weird and icy.
• No red wine? Port or sweet vermouth works.
• Swap in peaches or nectarines if strawberries are sad.
• Let the sauce cool a tiny bit before pouring so it doesn’t melt the fruit to mush.
• A grating of orange zest in the sauce? Not mandatory. But lovely.

How To Store Summer Fruit with Amaretti

• At Room Temperature: Eat it fresh. This ain’t a “leave it out” situation.
• In the Fridge: You can keep the sauce separate in a sealed jar for 2–3 days.
• In the Freezer: Fruit mix will be okay frozen for up to 2 weeks. But it’ll get a little soft once thawed.
• Reheating: Gently reheat the chocolate sauce in a saucepan on low or 10-sec microwave bursts, stirring between.

Nutrition Facts (per serving, approx)

• Calories: 320
• Carbs: 34g
• Protein: 3g
• Fat: 20g
• Sugar: 28g
• Fibre: 5g
• Sodium: 0.1g

Let’s Answer a Few Questions!

• Q: Can I make this alcohol-free?
  A: Yup — sub red wine for cherry juice or cranberry. The spices and chocolate will still shine.
• Q: What’s a good vegan version?
  A: Use a vegan dark chocolate, swap double cream for coconut cream. Still dreamy.
• Q: Can I prep the whole thing in advance?
  A: You can freeze the fruit and make the sauce ahead, but don’t pour until the last second. It’s all about that hot + cold contrast.