Summer isn’t all but gone yet – despite the much chillier mornings and nights – but i’m already craving darker, moodier, more comfort oriented foods. If only for the looks. And what better to fulfill this mood than dark, intense, naughty chocolate?
Me and my mom, we’ve always had one dream listed on the top. it has always felt kind of cheeky and only a little bit decadent. It was something as mundane as an ice cream machine. One, remarkably, that doesn’t just make ice cream by having to freeze the bowl in which the ice cream is made in advance in a freezer. [Note: turns out that’s an entirely stupid thing to do, anyway, at least my utterly swiss rental home’s freezer says so, which stubbornly refuses to hold the large pre-freeze container made by kitchen aid, ahem.] Mundane, maybe, but mom and I we know what’s good, so we’ve been lusting after a proper gelatiera: an ice cream machine that makes the whole, creamy goodness from scratch, no pre-freezing or constant stirring until you go gaga involved. Gelato, the italian way, is the stuff our homey dreams have been made of, forever.
And now my mom got one: a fancy, glossy, shiny new gelatiera. Just like that! after years of lusting. And i’m slightly jealous, only slightly. But i will try my best to trick her into lending me her fabulous device to create dreams, rest assured. We’ve already tried a super sweet – albeit no sugar added – white peach sorbet. gosh… Do you really need convincing?
Alas, the gelateria arrived in mom’s home a little too late to create this chococo number here. Shame. Needless to say, it’s a little bit like the calculation of times has started anew: pre gelateria and after gelateria. Just imagine everything that’s possible from now on? Ice cream in the morning and in the evening, I am telling you. Post gelateria, this popsicle here wouldn’t be a simple popsicle – but much rather a ginormous, man-sized ice cream sundae tower thingie (yes, i just invented that). It would have been fab, but, you know… Pre-gelateria Popsicles it is… For now!
It needs to be said, though: the popsicles are amazeballs, too! And handy, haha! and so, so creamy (how is this even possible?). And chocolatey, but not too much, but just right. And so simple and fun and, yes, a little cheeky. Fun, in one word.
If there is one thing i want you to note is that you’ll need a really good quality dark chocolate. Though that probably goes without saying, because we’re chocolate lovers. So that’s why i used Lindt – Lindt Crémant Noir 49%, to be specific – as it’s really the only sensible thing to do when you’re a swiss and you’re brought up with chocolate and, you know, you love your sweets and only want the best for them. And the rest can be taken from there.
Chococo Popsicles – i.e. Ice Cream Pops with Chocolate and Coconut Milk Makes about 7 Popsicles Ingredients for the Popsicles:
1/2 liter coconut milk
150 g Lindt Crémant Noir 49%
3 tbsp. sugar (or to taste)
For the Glaze:
100 g lindt crémant noir 49%
spinkles or chopped nuts (I used almond slivers and coconut flakes), to your heart’s content
Break up the 150 g of lindt crémant noir 49% for the popsicles and melt them, on the lowest heat, in a small saucepan. Reducing the heat to minimum makes sure you won’t need a bain marie, instead. Stir and smooth occasionally with a spatula. Add the coconut milk and sugar and stir until the chocolate is fully melted and the color is consistent. Pour into popsicle molds, add the stick and freeze for at least three hours or until solid.
When the pops are completely frozen you get to make the best bit: cover them in a chocolate coat! For that, melt the remaining 100 grams of lindt crémant noir 49% on lowest heat (as indicated above). Pour the melted chocolate in a tall glass and put this in a hot water bath to keep smooth. Remove the pops from the freezer. If necessary, pour some hot water over the molds so the pops come out easily. Dip each popsicle into the melted chocolate, about 2/3 up the way, leaving out a little to peak out. Sprinkle with whatever nuts or sprinkles you have on hand, as decoration, on one side. Place the finished pops on a baking sheet and pop them back in the freezer until the chocolate coat has hardened. Serve immediately and enjoy!