• ½ c cream
• 200 g good quality chocolate

In a saucepan heat the cream until just below boiling point.  Remove from the heat and stir in the grated chocolate until melted and smooth.  Allow to cool and thicken before using.  This makes about a cup and will keep for a day or so in a cool place (not in the fridge).

• 500 g berries (such as blueberries, strawberries, blackberries or a combination of these)
• ¾ c sugar
• 2 tbsp berry liqueur (optional)
• 1 c thick plain yoghurt

Place all the ingredients except the yoghurt in a food processor and mix until smooth.  Add the yoghurt and process again.

Pour into a shallow metal container and freeze.  Chop the sorbet into chunks and process again (in small batches) until smooth.  Tip back into the container and refreeze.  This makes about four cups and is best served piled up in glass dishes or glasses.