4 oz. white chocolate, melted
1/2 qt. rainbow sherbet
Mint sprigs, for garnish

Place a fluted foil baking cup in each of four 2 1/2 inch muffin pan cups. Spread chocolate over sides and bottom of each cup. Freeze 15 minutes. Peel foil from white chocolate chips; spoon sherbet into cups. Garnish with mint. Serves 4.