Chocolate Covered Sherbet Bomb

• 2 pints raspberry sorbet, softened
• 2 pints vanilla ice cream, softened
• 2 pints blood orange sorbet, softened
• 1/2 cup unsalted butter
• 1/2 cup vegetable oil
• 11.5 oz semi-sweet chocolate chips
• 1 cup fresh strawberries, to serve
• 1 cup fresh raspberries, to serve
• 1 None orange, sliced, to serve

1. Line a 12-cup bundt pan with plastic wrap. Spread raspberry sorbet in bottom of bundt pan then freeze for 1 hour, or until firm. Spread vanilla ice cream over raspberry sorbet then freeze for 1 hour, or until firm. Spread blood orange sorbet over vanilla ice cream, cover with plastic wrap and freeze overnight.
2. Meanwhile, in a large saucepan, combine butter and vegetable oil. Melt over low heat then add chocolate and a pinch of salt. Remove from heat and stir until smooth. Let cool.
3. Dip bundt pan in warm water to loosen then invert onto a wire rack. Freeze for 30 min. Pour glaze evenly over sherbet bombe then return to freezer for 30 mins. Gently release from wire rack and transfer to a frozen serving platter. Garnish with berries and orange slices. Serve immediately.

pints, vanilla ice cream, orange sorbet, unsalted butter, vegetable oil, semisweet chocolate chips, fresh strawberries, fresh raspberries, orange

Taken from recipes-plus.com/api/v2.0/recipes/31172 (may not work)