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Sundae Recipe

Inspired by Uchiko Houston
Time15m
Serves2

raspberry sorbet, buckwheat granola, chocolate shell

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Weingut Keller, PIUS, Auslese, Rheinhessen, Germany 2024

sweet · fruity · smooth

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Ingredients

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Sundae Components

Method

Preparation

1

Make the Chocolate Shell

In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.

2

Assemble the Sundae

In a serving bowl, scoop 1 cup of raspberry sorbet. Sprinkle with 1 cup of buckwheat granola. Drizzle the melted chocolate shell over the top.

3

Serve

Enjoy immediately while the chocolate shell is still warm and starting to harden!

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