ingredients
makes 24
400 g (13 oz) sorbet
250 g (8 oz) dark chocolate melts or buttons
method
1. Soften the sorbet slightly (if you do this step as soon as you get home it will probably be the right consistency and will save having to refreeze it) and spread it out in a shallow container to a depth of about 1 inch. Put in the freezer until solid.
2. Cover a baking tray with baking paper and place in the freezer. Using a melon bailer, scoop out tiny balls of sorbet and place them on the prepared tray. Put a cocktail stick in each sorbet ball. Cover the tray tightly with plastic wrap, ensuring it is completely covered (see Note), then refreeze overnight so the balls are solid.
3. Place the chocolate in a heatproof bowl. Bring a pan of water to the boil, then remove the pan from the heat. Sit the bowl over the pan, making sure the base of the bowl does not touch the water. Stir occasionally until the chocolate has melted. Remove the bowl and set aside to cool a little.
4. The next part is quite tricky so you need to be careful. 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 sorbet ball in 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 must be liquid enough not to coat too thickly. Add more melted chocolate to the bowl when necessary, but if it seizes, start with a new bowl and a new batch. Freeze until you are ready to serve.
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more information
In a frost-free freezer, the sorbet will dry out if not properly covered.
Serve these on a bed of dry ice or pile them into a bowl set inside an ice bowl. To make an ice bowl, fill a bowl half full of water and float some flower petals and herb leaves in it, place another bowl inside and weight it down so it sits down in the water but does not sink to the bottom. The water should form a bowl-shaped layer between the two bowls. Freeze overnight. Separate the bowls by rubbing a cloth dipped in hot water over them and twisting them apart. scoop out balls of sorbet, put on a tray and push a ocktail stick into each ball.
thoroughly coat each frozen sorbet ball with melted chocolate.
