9 medium oranges 1/3 cup sugar 1 cup water 1/2 cup light corn syrup 3 ounces semisweet chocolate, chopped 2/3 cup dutch process cocoa 2 Tablespoons orange liqueur
Cut a thin slice off stem ends (bottoms)of 6 of the oranges so that they will stand up level. Cut 1/4 off top of each orange. Scrape orange flesh from tops and set aside.
With a pointed spoon or small sharp paring knife, carefully cut out and discard all the orange flesh from each orange.
Place orange shells and tops in freezer until ready to fill with sherbert.
Squeeze juice from remaining 3 oranges to make 1 cup.
In a medium saucepan, add sugar, water and corn syrup; bring to a boil. Whisk syrup mixture into cocoa a little at a time. Strain cocoa syrup and whisk in orange juice and orange liqueur.
Place chocolate mixture into a ice cream maker and follow machine’s instructions.
When sherbert is frozen, fill orange shells with sherbert. Place tops gently on top of sherbert filled shels, like a crooked hat. Once orange shells are filled with sherbert, they can be wrapped in plastic wrap and stored in freezer.
To serve: Transfer from freezer to refrigerator 1/2 hour before you are ready to serve. This will allow sherbert to soften.
You will need an electric ice cream/sherbert, sorbet maker for this recipe.