Chocolate Sorbet Bites

cook 30 mins
Tags: Quick eats
  • 250 g (8 oz) frozen mango or raspberry sorbet
  • 150 g (5 oz) plain dark chocolate, broken into small pieces
  • chopped nuts
  • dried raspberry flakes
  • chocolate sprinkles
  • 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.
  • Remove from the freezer 5 minutes before serving.
Like This? Try These
More on Food