Dark Chocolate Raspberry Sorbet with Magic Shell

Made by TCHO Pro Nathan Lyon
— Nathan Lyon


Small Bowl
Medium Bowl
Sauce Pan
Large Bowl
Ice Cream Scoop
Double Boiler

Cooking Time

6 Hours
Makes 3 Servings



Dark Chocolate Raspberry Sorbet
  1. Mix the raspberry preserves and ¼ cup of the boiling water in a small bowl. Whisk thoroughly to combine.
  2. Put the cocoa powder and salt in a medium bowl.
  3. Strain the raspberry preserves/water mixture through a fine mesh strainer into the medium bowl with the cocoa powder. Whisk until smooth.
  4. Add the vanilla extract, sugar and chopped chocolate the remaining 2 cups of boiling water. Cover with plastic wrap and let sit for 5 minutes. Whisk until smooth in texture and sugar and chocolate have dissolved, approximately 2 minutes.
  5. Transfer mixture to a blender and blend on low for 1 minute.
  6. Transfer to a metal bowl and refrigerate until chilled, approximately 2 hours, or overnight.
  7. Transfer the chilled mixture into an ice cream machine and process. Then, transfer sorbet to a medium bowl and cover with plastic wrap (pressing the film directly against the surface of the sorbet) and freeze until firm.
  8. For the magic shell, place chocolate in a double boiler. Add coconut oil. Stir until melted. Store at room temperature and reheat for service. 
  9. To serve, scoop sorbet into bowl and top with magic shell. Add your favorite toppings, such as sea salt, chopped hazelnuts and/or fresh raspberries.