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Blueberry–chocolate cobbler with whipped cream

Difficulty: Hard

Servings

Preparation (min)

Total (min)

Ingredients

BASE

235 g (1 1/2 tray) fresh blueberries
125 g (2/3 cup) dark chocolate (chips or chunks)
2 tbsp. almond butter

TOPPING

1 cup (250 ml) whipping cream
1 tbsp. cane sugar, or more to taste
25 g (1/4 cup) slivered almonds, toasted

SPECIAL EQUIPMENT

Wax paper

Preparation

BASE

Gently melt the chocolate in a double boiler.
Stir in the almond butter.
Arrange the blueberries on wax paper, making a 9 cm x 30 cm (3,5 in. x 12 in.) rectangle, with the blueberries touching each other.
Pour the chocolate mixture over the blueberries, covering completely.
Refrigerate until the chocolate sets.

TOPPING

Whip the cream with the sugar until stiff peaks form.
Spread the whipped cream over the cobbler and sprinkle with the almonds.

CHEF’S NOTE

"I love a treat with whipped cream once in a while, but I also like the flavour of blueberries with yogourt, so I sometimes use yogourt with honey instead of the whipped cream".