white chocolate and raspberry cups

  • 180g white chocolate, chopped
  • 150g raspberries 
  • 8 scoops chocolate sorbet
  1. Place the chocolate in a small heatproof bowl over a saucepan of simmering water and stir until melted and smooth. 
  2. Divide half of the chocolate between the glasses and swirl it around the glass. Place in the fridge to cool. Top with the sorbet and serve with the remaining chocolate and raspberries. Serves 4.
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