Ingredients
2 cups frozen blackberries, Dole®
1⁄4 cup sugar, Domino®/C&H®
3 cups frozen whipped dessert topping, thawed, Cool Whip
6 tablespoons packed brown sugar, Domino®/C&H®
1⁄4 cup balsamic vinegar
1⁄4 teaspoon ground cinnamon, McCormick®
1 ounce bittersweet chocolate bar or dark chocolate bar, grated, Ghirardelli®
4 shortbread cookies, Walkers®
Directions
For blackberry fool, in a medium microwave-safe bowl, combine blackberries and sugar; microwave on defrost about 1 minute or until berries are defrosted. Transfer to a blender. Cover and blend about 10 seconds or until smooth. Pour into a large bowl; gently fold in whipped topping. Cover and refrigerate until ready to serve.
For chocolate balsamic sauce,* in a small saucepan, combine brown sugar, balsamic vinegar, and cinnamon; cook over medium-high heat until sugar is dissolved, whisking constantly. Reduce heat to medium; simmer for
5 minutes. Remove from heat; stir in grated chocolate.To serve, dip one half of each shortbread in chocolate balsamic sauce; place on waxed paper to harden. Fill 4 dessert glasses with blackberry fool; drizzle each with chocolate balsamic sauce. Serve with chocolate-coated shortbread.
NOTE: The chocolate balsamic sauce hardens at room temperature, so prepare the sauce just before serving the dessert.
