This no-bake prep-ahead dessert layers raspberry sherbet and a decadent chocolate filling in a frozen bombe. Unmold and impress your guests with this frozen dessert!
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups raspberry sherbet, softened
3 oz. Baker's Semi-Sweet Chocolate, melted and cooled
2 Tbsp. icing sugar
1/2 cup whipping cream, whipped
6 chocolate wafers
2 oz. Baker's Semi-Sweet Chocolate, chopped
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How do I make it ?
PRESS raspberry sherbet firmly into bottom and sides of plastic wrap-lined 4 cup (1 L) glass bowl. Freeze.
COMBINE 3 oz. melted chocolate, 1 whole egg and 1 egg yolk; mix well.
BEAT 1 egg white until foamy. Add icing sugar and beat until stiff shiny peaks form.
FOLD whipped cream into egg white. Carefully fold chocolate mixture into egg white mixture.
SPOON into centre of raspberry sherbet shell. Cover bottom of dessert with chocolate wafers. Cover with plastic wrap. Freeze until firm, at least 4 hours.
MELT 2 oz. chocolate over hot water or in microwave on MEDIUM power for 1 to 2 minutes, stir until completely melted.
REMOVE mold from freezer. Unmold onto plate and remove plastic wrap. Drizzle melted chocolate over surface. Store covered in freezer.
Kraft Kitchen Tips!
To make individual cups - Place one chocolate wafer cookie each in bottom of 12 muffin cups. Spoon 1/4 (50 mL) raspberry sherbet in each cup. Freeze. Prepare chocolate mousse as directed above; spoon chocolate mousse on top of sherbet. Freeze for 3 hours or overnight. Drizzle with melted chocolate.