When entertaining in Colorado recently I gave guests a choice of Haagen Dazs Chocolate or Raspberry Sorbet or Boulder Ginger Ice Cream. They all said, "all three" and ate every bite with rave reviews (photo at left). Another night, to finish a Mexican-theme dinner, I combined Boulder Mexican Chocolate Ice Cream and Haagen Dazs Mango Sorbet with fresh sliced mango (photo below). This is a desert that works with infinite combinations. For a slightly more time consuming variation see: Sort of Pears Helene.
I make this so often that I just cover the ramekin containing any remaining melted chocolate and refrigerate until next use.
* Ed's current preference for chunky (not metled) chips on (Java) frozen yogurt is Whole Foods 365 Dark Chocolate Baking Chunks (67% Cacao); I now use these for melting as well.
September 2017: In reviewing this post I almost removed the bottom two photos. Combination of too much food, though the camera angles make it look like more than there actually is, bad plating and not very "artistic" drizzle. But then I thought about the "learn from your mistakes" bit, Bottom two photos are examples of how not to serve this dessert; top photo how this dessert should look. Of course when guests ask for "all three", serving does become a challenge.