Italian Ice Bowl

• 2 cups raspberry sherbet, softened
• 3 oz. Baker's Semi-Sweet Chocolate, melted and cooled
• 2 eggs
• 2 Tbsp. icing sugar
• 1/2 cup whipping cream, whipped
• 6 chocolate wafers
• 2 oz. Baker's Semi-Sweet Chocolate, chopped

1. PRESS raspberry sherbet firmly into bottom and sides of plastic wrap-lined 4 cup (1 L) glass bowl.
2. Freeze.
3. COMBINE 3 oz.
4. melted chocolate, 1 whole egg and 1 egg yolk; mix well.
5. BEAT 1 egg white until foamy.
6. Add icing sugar and beat until stiff shiny peaks form.
7. FOLD whipped cream into egg white.
8. Carefully fold chocolate mixture into egg white mixture.
9. SPOON into centre of raspberry sherbet shell.
10. Cover bottom of dessert with chocolate wafers.
11. Cover with plastic wrap.
12. Freeze until firm, at least 4 hours.
13. MELT 2 oz.
14. chocolate over hot water or in microwave on MEDIUM power for 1 to 2 minutes, stir until completely melted.
15. REMOVE mold from freezer.
16. Unmold onto plate and remove plastic wrap.
17. Drizzle melted chocolate over surface.
18. Store covered in freezer.

raspberry sherbet, chocolate, eggs, icing sugar, whipping cream, chocolate wafers, chocolate

Taken from www.kraftrecipes.com/recipes/italian-ice-bowl-83167.aspx (may not work)