Mini Chocolate Ice Pops – We Should Cocoa #53


When Kavey suggested teaming up this month with her Bloggers Scream for Ice Cream challenge, I knew immediately what I wanted to make. For my birthday last year, CT gave me the most luscious chocolate book by Rick and Michael Mast. I spend a considerable amount of time salivating over the pictures in Mast Brothers chocolate: a family cookbook and planning what I’m going to make from it;  strangely not very much so far. One of the pictures I found particularly striking was the Frozen Chocolate Pops and now I had no more excuses not to make them.

Of course, I ended up adapting the recipe. Not only did I convert the recipe from cups, but as it is the middle of winter and our appetite for iced treats is limited, I scaled the recipe down considerably too and decided to make mini pops. This way you get far more chocolate too. I used cardamom sugar to give a hint of spice and a pack of Willie’s 72% Venezuelan Gold for added flavour and luxury.

This is how I made:

Mini Chocolate Ice Pops

  • Heated 125ml milk in a pan with 30g cardamom sugar (golden caster sugar) and a rounded tsp of cocoa powder. 
  • Stirred until the sugar had dissolved and the milk was hot.
  • Removed from the heat and added 25g of chopped dark chocolate – (G&B 70%). Left for a couple of minutes to melt, then stirred until smooth.
  • Poured into 6 mini chocolate pop moulds – there was actually enough to make about 20, but I used the remainder for another iced treat I shall blog about soon.
  • Popped into the freezer for a couple of hours or so.
  • Melted 40g of dark chocolate (Willie’s Cacao Venezuelan Gold 72%) in a small pan over hot water.
  • As soon as it had melted, removed from the heat and aded a further 15g of chocolate. Left for a couple of minutes, then stirred until smooth.
  • Removed the cake pops from their moulds and spooned the melted chocolate over them to cover. This ended up being rather messy. I was unable to get a smooth finish as the chocolate froze on impact and I managed to get chocolate over pretty much everything.
  • Put them back in the freezer until ready to eat.
Chocolate Ice Lollies

What can I say? They may have looked a little strange, not to say messy and a couple of them fell off because I was too impatient to wait for them to freeze properly, but they were delicious. When it came down to it, we would both have been happy to have a freezer full of them. The ice lolly part itself was better than anything I’ve ever bought and the iced chocolate enrobing it was wonderful. The combination of rich and slightly bitter chocolate contrasted well with the sweet icy but velvety contents.

You still have three more days to enter We Should BSFIC with your icy chocolate treats. Just link your post to this month’s We Should Cocoa and Kavey’s BSFIC post – you’ll find full instructions on both.


  1. Leave a Reply

    22nd January 2015

    I don’t think they look messy, I think they look lovely — like tempting dollops of tastiness!

    • Leave a Reply

      Choclette Blogger
      24th January 2015

      Thanks Hayley – the ice lolly bit is simple, it’s getting the chocolate on that is a little tricky.

  2. Leave a Reply

    Clare Mansell
    22nd January 2015

    Ha, ha! Some of the best things look a little quirky (but taste delicious) I think! This must have been fab with all the dark chocolate… M’mmmm…

  3. Leave a Reply

    Janice Pattie
    22nd January 2015

    I can just imagine the mess in your kitchen! Bet you enjoyed those little treats though, they look fun

    • Leave a Reply

      Choclette Blogger
      24th January 2015

      Just as well I didn’t make more and bigger ones Jac – I think they might have disappeared rather too quickly.

  4. Leave a Reply

    Jen Price
    22nd January 2015

    Oh wow, they look so good, I’d probably end up getting into a right mess making them. Loving the sound of cardamom sugar too.

  5. Leave a Reply

    Johanna GGG
    23rd January 2015

    These would go down very well here right now – went to botanic gardens yesterday and they were out of choc tops so I think you could come and open up an ice cream van and sell out! (will try and get my WSC post written!!!!)

    • Leave a Reply

      Choclette Blogger
      24th January 2015

      Now you have the weather for these Johanna. My poor mother suffered a bit from the heat, but she did enjoy the botanic gardens. I didn’t ask her about ice-cream! Looking forward to your WSC entry.

  6. Leave a Reply

    Kate Glutenfreealchemist
    25th January 2015

    Ha ha….. This brought back visions of me trying to choc-coat my ice-cream bites last summer…. messy was an understatement! But these sound yum and I know they would have tasted amazing too…. I like the fact that they are a bit uneven….. You just know you are going to get extra chocolate…. which has to be a good thing!

    • Leave a Reply

      Choclette Blogger
      25th January 2015

      Ah yes, I’d forgotten you’ve been there already Kate. And you are right of course, there is a definite plus side to having extra thick chocolate 😉

  7. Leave a Reply

    belleau kitchen
    25th January 2015

    I love how they look. I love that they look all knobly and Choclettey. Gorgeous. Need to make ice lollies !

    • Leave a Reply

      Choclette Blogger
      26th January 2015

      I think they might be appreciated a bit more in warmer weather Annie, but they were pretty good even in the cold 😉

  8. Leave a Reply

    Polka Dot Family
    26th January 2015

    Oooh I think my daughter would love these, they don’t look messy

  9. Leave a Reply

    Bintu Hardy
    2nd February 2015

    I am trying to have a chocolate free day but not sure I am going to succeed after seeing this.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Sorry, we're having trouble loading this Tumblr.