My Raspberry Banana Sorbet in a Dark Chocolate Bowl is so elegant, simple, delicious and it will totally impress all your friends. I mean how cool is it to be able to say that you made the dessert, AND the actual bowl! Even if you don’t make the chocolate bowl, this sorbet is one of my favorites. It only uses 3 ingredients but its creamy, sweet, fresh, cold and super refreshing! It’s perfect for summer. And the chocolate bowls will work for anything – you can fill them with berries, ice cream… really whatever you want! It will take your regular dessert to the next level. I totally recommend making treat this if your trying to impress somebody because it looks super elegant, gorgeous and hard to make. Just don’t tell them how easy it actually is… 😉
Raspberry Ice Cream in a Dark Chocolate Bowl
- 10 ounces/280 g dark chocolate
- 2 cups/500 g frozen raspberries
- 1 cup/235 ml almond milk
- 4 frozen bananas
- Fresh mint sprigs for garnish optional
Wash 8 water balloons and blow up each to about the size of a baseball.
Prepare a double boiler by simmering a few inches/cm of water in a saucepan and placing a heat-safe bowl over the pan. Make sure the bowl is not touching the simmering water.
Melt the chocolate in the bowl until it’s silky smooth.
Place small little dollops of chocolate on a silicone mat. Dip the bottom half of each balloon into the bowl of chocolate and place it on the dollop of chocolate on the mat. Place all the balloons on the dollops and let sit until they are completely hardened, about 3 hours.
Once hardened, snip the tops of the balloons to pop them and carefully pull each balloon away from the wall of your chocolate bowl. If there is a small hole at the bottom of your chocolate bowl, add some more chocolate and let sit for another 20 minutes.
To make the ice cream, blend together the raspberries, almond milk, and bananas in a blender until smooth. Scoop the ice cream into the chocolate bowls and garnish with fresh mint sprigs. If you freeze the ice cream, it will get really hard, so let it sit out for about 30 minutes before scooping and serving.