150 g (5 oz) plain dark chocolate, broken into small pieces
dried raspberry flakes
Line a large baking sheet with nonstick baking paper and place in the freezer, set on its lowest setting, for 5 minutes.
Using a melon baller, shape the sorbet into about 16 balls and place on the baking sheet. Insert a cocktail stick into each ball, then place in the freezer.
Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally. Leave to cool to room temperature. One by one dip the sorbet balls into the chocolate so they are completely coated.
Decorate, if liked, with chopped nuts, raspberry flakes and chocolate sprinkles and return to the freezer for at least 10 minutes.