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13 oz. sorbet
Soften sorbet slightly (if you do this step when you get home from the store with the sorbet, it should be the right consistency). Spread it out in a shallow container to a depth of about 1".
Cover a baking tray with baking paper and place in the freezer. Using a melon baller, scoop out tiny balls of sorbet and place them on the prepared tray. Put a cocktail stick in each sorbet ball. Cover tray tightly with plastic wrap ensuring it is completely covered (a frost free freezer will dry out the sorbet if not wrapped completely). Freeze overnight.
Place the chocolate in a heatproof bowl. Bring a pan of water to the boil and remove the pan from the heat. Sit the pan over the hot water and making sure the water does not touch the pan. Stir the chocolate until melted. Remove the bowl and cool a little.
The next part is tricky, so go carefully. Ladle some of the chocolate into a separate bowl so that if anything goes wrong you won't ruin the whole batch. Work with just a few balls at a time so they do not melt. Dip each ball into the chocolate, making sure it is thoroughly coated and place it back on the tray. Return to the freezer. Reheat the chocolate if necessary. It might be liquid enough not to coat too thickly. If the sorbet melts into the chocolate, use a new bowl of chocolate.
Freeze until ready to serve.
To serve, place it in an ice bowl. To make this, take a smaller bowl and place it in a larger one. Fill the larger one with water and make sure the smaller one does not sink into it completely. Add flower petals or leaves and freeze. Voila, a decorative serving vessel. Or you can place the bowl on dry ice.
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
8 oz. dark chocolate melts or buttons