Raspberry sorbet wrapped in a red wine infused chocolate shell is a tiny bit of pure decadence.
Servings
Difficulty
Medium
Active Time
1 Hour
Inactive Time
1 Hour
Total Time
2 Hours
3 tablespoons red wine (such as pinot noir)
2/3 cup semi-sweet chocolate chips
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.
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.
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.
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.
