[fourcol_one][/fourcol_one][twocol_one]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
Directions:
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![/twocol_one][fourcol_one_last][/fourcol_one_last]
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