Sorbet balls

(± 25 pcs)


400 gr convert conversionice cream

250 gr convert conversiondark chocolate



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's Recipe pages - recipe candy and chocolate, ice, desserts, Christmas dinner


Preparation in advance:

Cover a baking sheet with baking paper and put it in the freezer.

Let the ice get a little soft in the fridge. Make icecream balls with a melon spoon and place them on the baking sheet. Put a cocktail stick in each ball. Cover the baking sheet and ice well with plastic foil and place overnight in the freezer.

How to prepare:

Put the grated chocolate in a heat resistant bowl and melt au-bain-marie. Let cool a little.

Spoon some chocolate in another bowl, so you will not lose all chocolate if something goes wrong. Work with a couple balls at the same time and keep the rest till use in the freezer.

Dip each ball in the chocolate, care that it is entirely covered and put it back on the plate in the freezer (warm the chocolate again if the chocolate gets to thick).

Serve the sorbet-balls in a chilled glass bowl.



First published: April 12, 2003, Netherlands
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