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.
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.