Recipe #2: Raspberry Sorbetto Truffles

Experience the delicious blend of tangy raspberry sorbet, smooth chocolate coating, and crunchy pistachio topping with these delightful raspberry sorbetto truffles.

Ingredients:

  • 1 pint of raspherry sorbetto

  • 1 cup of Villakuyaya Couverture Chips 65%

  • 2 tbsp coconut oil

  • ½ cup chopped toasted pistachios

Directions:

  1. Place parchment paper on a baking sheet. Use a small ice cream scoop to make sorbet balls and put them on the sheet. Freeze for 2 hours.

  2. Melt chocolate chips in the microwave on medium heat in 30-second intervals; then, stir coconut oil into the melted chocolate.

  3. Using a skewer or fork, dip the frozen sorbet balls into the chocolate. Put them back on the baking sheet and immediately sprinkle chopped pistachios on top.

  4. Put the coated truffles back on the baking sheet and freeze until you're ready to serve.

Enjoy your raspberry sorbetto truffles this summer!

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