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Raspberry Sorbet Chocolate Wine Bonbons

Raspberry sorbet wrapped in a red wine infused chocolate shell is a tiny bit of pure decadence.


the number 8


vertical image divided in to 3 parts with 2 filled in representing medium difficulty for recipe


Active Time

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1 Hour

Inactive Time

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1 Hour

Total Time

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2 Hours


Häagen-Dazs® Raspberry Sorbet

3 tablespoons red wine (such as pinot noir)

2/3 cup semi-sweet chocolate chips


Step 1

Line a tray that fits in the freezer with plastic wrap, or set a wire rack on the tray. With a 2-tablespoon size scoop (cookie scoop), form sorbet into 8 firm balls, about 1-1/2 inches in diameter. Place scoops on prepared tray and return to freezer for 1 hour or until completely frozen.


Step 2

For Chocolate Coating: Heat on high power 30-45 seconds, allowing to simmer for about 10 seconds. Stir in chocolate until melted and smooth. Mixture will be thin. Cool, stirring several times, until it reaches the consistency of honey.


Step 3

To coat bonbons: immerse one ball of sorbet at a time into chocolate. With a fork, life bonbon and allow excess chocolate to drip back into bowl.


Step 4

Return bonbon to tray. Work quickly to coat remaining balls. Return to freezer until coating is set. Serve within 2 hours or place bonbons in an airtight container for longer storage.