Chocolate Covered Sherbet Bomb - cooking recipe

Ingredients

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

Preparation

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.
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.
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.