3 ratings

Berry Chocolaty Fun

One way to bring a little West Coast love into your home is to make 23-year-old grad student Lauren Kramp's Berry Chocolaty Fun, winner of the Ghirardelli Chocolate Championship. Kramp was inspired by her family's ganache recipe and freshly picked berries, and this recipe perfectly captures the essence of a summer day in one bite.


For the chocolate cream

  • 5 2/3 Cups heavy cream
  • 4 1/2 Cups semisweet chocolate chips, preferably Ghiradelli Semisweet Chocolate Chips
  • 2 Cups plus 2 tablespoons blackberry preserves, divided
  • 13.5 Ounces cream cheese, room temperature

For the topping

  • 1/4 Cup 60 percent cocoa chips, such as Ghirardelli
  • Small leaves from a citrus tree (or any small tree leaves), for garnish
  • 3/4 Cups heavy cream
  • 1 Tablespoon sugar
  • 1 Tablespoon blackberry juice
  • 18 fresh blackberries


For the chocolate cream

Heat the heavy cream in a pan until it starts to simmer. Add the semisweet chocolate chips and stir until well mixed, then add 1 cup of the blackberry preserves. Whip the cream cheese until smooth. Add the chocolate ganache to cream cheese and mix for about 6 minutes, until it is light in color. Scoop about 1/3 of chocolate cream into eighteen 9-ounce cups. Refrigerate for about 10 minutes. Using the remaining blackberry preserves spread 1 tablespoon of the blackberry preserves on top of the chocolate cream. Scoop 3 more tablespoons of chocolate cream on top on the preserves and refrigerate again.

For the topping

Melt the cocoa chocolate chips using a double boiler. Once the chocolate is melted, paint the back of small clean citrus leaves (or any small tree leaves). Refrigerate, chocolate side up, for approximately 5 minutes. Peel the chocolate off leaves, save chocolate for garnish.

Whip the heavy cream and sugar till almost soft peaks. Slowly whip in blackberry juice and then whip to stiff peaks. Pipe onto the chocolate cream cups. Place a blackberry on top and finish with two chocolate leaves.