Easy Raspberry Chocolates with White Chocolate Drizzle

So after a failed attempt to make raspberry sorbet filled chocolate, I decided to just throw in the sorbet (literally)! I'm not a dessert person, so this is my sad attempt to make something sweet and yummy! Let's hope I develop my skills over the summer.

Ingredients:
1/2 pint (8 oz) raspberry sorbet
2 packages (16 oz) semi-sweet baker's chocolate
2 oz white baker's chocolate

Directions:
Have a cookie sheet wrapped with wax paper prepared. And make some space in the freezer!
Have a melon baller handy :)
Fill a large sauce pan with about 2 inches of water and place on the stove on medium heat. Find a large glass (or heat resistant) bowl to place over the water (where you will melt the chocolate). Chop the chocolate into smalle squares and add into the glass bowl. Continuously stir as the chocolate will begin to melt quickly. If the chocolate heats too quickly, turn the heat down. Once the chocolate has all melted, add in the sorbet, a little bit at a time, to melt into the chocolate. Don't add it too quickly!
Once all the sorbet is added, continuously stir as you "ball out" each serving of chocolate. I just formed small little circles with a small melon baller size. Stick them in the freezer for at least 2 hours, or until the chocolate is no longer liquid.
You can melt the 2 oz of white chocolate in the microwave according to directions; it took about 1 1/2 minutes in my microwave. With the same spoon you stir with, drizzle the white chocolate liberally over the circles. I moved the circles closer together so it would be easier to drizzle. I ate a couple on the way, and they are a soft consistency! Yummy, and not what I expected!