Chocolate Popsicles
These creamy and rich chocolate popsicles are a delightful frozen dessert perfect for cooling down on hot days. Easy to make and customizable to your taste, they are a hit with both kids and adults.
Ingredients
Base Ingredients
- 400 ml milk You can use almond, coconut, or soy milk for a dairy-free version.
- 4 pieces egg yolks, sifted
- 200 grams sugar Can be substituted with honey, maple syrup, or preferred sweetener.
- 50 grams chocolate powder Cocoa powder or chocolate syrup can also be used.
- 12 grams unflavored gelatin Dissolve before adding to the mixture.
- 400 ml heavy cream, whipped Whipping cream or plant-based cream can be substituted.
Chocolate Coating
- 200 grams semi-sweet chocolate Melt for coating.
- 50 grams hydrogenated fat Used to smooth the chocolate coating.
Instructions
Preparation
- In a blender, add the milk, egg yolks, sugar, and chocolate powder. Blend until fully combined and smooth.
- Transfer the blended mixture into a pot and place it over medium heat. Stir constantly for about 5 minutes or until it begins to boil.
- Once the mixture reaches a boil, turn off the heat and add the dissolved gelatin. Stir well and let it cool slightly.
- Gently fold in the whipped heavy cream without deflating it too much.
- Pour the chocolate mixture into popsicle molds or plastic cups. Insert popsicle sticks.
- Place molds in the freezer and let freeze for about 6 hours or until solid.
Coating and Serving
- Melt the semi-sweet chocolate and hydrogenated fat together using a double boiler or microwave until smooth.
- Remove popsicles from molds and dip each into the melted chocolate mixture. Serve immediately or return to freezer.
Notes
For best results, freeze the popsicles long enough to set properly. Avoid over-whipping the cream to maintain a nice texture. If necessary, run molds under warm water to remove popsicles.
