Berries with White Chocolate Sauce

Mmmm....this is a super easy and delectable dessert.  I didn't buy blackberries because they weren't on sale but I had the rest, and I just used a whole container of strawberries since I didn't have the blackberries.  This was originally called "Frozen Berries with Hot White Chocolate Sauce" but we had extra sauce and I ate it cold over fresh raspberries and it's just as delectable.  Plus, the sauce thickens as it cools, so it coats the berries more.  So I guess you'll have to decide whether you're in the mood for sauce that's warm or cold, over fresh or frozen berries.  : )

Berries with White Chocolate Sauce

6 oz. fresh blackberries
6 oz. fresh blueberries
6 oz. fresh raspberries
1 container fresh strawberries, halved or quartered
8 oz. heavy whipping cream
1 vanilla bean, split lengthwise
8 oz. good-quality white chocolate, finely chopped (we used Ghirardelli white melting chocolate)

Arrange all berries in a single, well-spaced layer on a baking sheet.  Cover with plastic wrap and freeze 2 hours or until berries are frozen.  (Or, if you're lacking extra freezer space like I am, I just put the berries in a Ziploc and tried to put them in the freezer in as flat a space as possible.)
When berries are frozen, make the sauce:
Place cream in a medium heavy saucepan.  Using a small sharp knife, scrape seeds from vanilla bean into cream, then add bean.  Bring cream to a near simmer over medium heat.
Place chocolate in a bowl and pour hot cream mixture over chocolate.  Discard vanilla bean.  Lt stand for 5 minutes to allow chocolate to melt slightly, then stir together until chocolate has melted completely and sauce is smooth.
Put berries in  individual serving bowls and pour hot sauce over.  Serve immediately.

Recipe from dashrecipes.com