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An anti-oxidant powerhouse of açai berries, dark chocolate and red wine in delicate dessert portions.
Ingredients:
3
tablespoons red wine (such as pinot noir)
2/3
cups semi-sweet chocolate chips
Häagen-Dazs Reserve™ Series Brazilian Açai Berry Sorbet
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Preparation:
1. Line a tray that fits in the freezer with plastic wrap, or set a wire rack on the tray.
2. With a 2-tablespoon size scoop (cookie scoop), form Brazilian Açai Berry sorbet into 8 firm balls, about 1-1/2-inches in diameter.
3. Place scoops on prepared tray and return to freezer for 1 hour or until completely frozen.
Chocolate coating:
1. Place wine in a 1-cup glass measuring cup or small bowl. Heat on high power 30-45 seconds, allowing to simmer about 10 seconds. Stir in chocolate until melted and smooth. Mixture will be thin. Cool, stirring several times until about the consistency of honey.
To coat bonbons:
1. Immerse one ball of sorbet at a time into chocolate. With a fork, lift bonbon allowing excess chocolate to drip back into bowl. Return bonbon to tray. Work quickly to coat remaining balls. Return to freezer until coating is set.
2. Serve within 2 hours or place bonbons in an airtight container for longer storage.
8 small bonbons
TIPS:
* Because of the wine, the coating tends to be soft, not hard-crack when frozen. Be sure sorbet balls are completely frozen before dipping. Return dipped bonbons to freezer immediately.
** If bonbons are put on a plate after dipping, a little pool of chocolate may form around them which could look nice.
view nutrition facts
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