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This frozen bonbon offers an exciting contrast between crisp dark chocolate and the icy coconut sorbet.

Source: Martha Stewart Living, July/August 1998
Servings

Ingredients

Directions

Cook's Notes

Melt any excess chocolate that drips onto the baking pan, strain it, and reserve for future use.

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56
  • Gormae
    24 AUG, 2008
    I used a strawberry slice and replaced the coconut sorbet with strawberry.
    Reply
  • tonip
    24 AUG, 2008
    countess3ti - I can imagine using any type of sorbet in this recipe. Forget the shredded coconut and use strawberry sorbet, raspberry sorbet. or lemon sorbet - yum! Or, you could use a small amount of the same type of fruit in place of the coconut. How about mint sorbet or pomegranate sorbet? Or even a lovely vanilla or coffee ice cream.
    Reply
  • countess3tl
    23 AUG, 2008
    Is it possible to use something other than coconut?? Any suggestions?
    Reply

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