25gdark chocolate - chopped(I used Green & Black's 70%)
55gdark chocolate( used Willie's Cacao Venezuelan Gold 72%)
Heat the milk in a small pan with the sugar (golden caster sugar) and cocoa powder.
Stir until the sugar has dissolved and the milk is hot.
Remove from the heat and add the 25g of chocolate. Leave for a couple of minutes to melt, then stir until smooth.
Pour 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.
Pop into the freezer for a minimum of two hours.
Melt 40g of chocolate in a small bowl suspended over a pan of hot but not boiling water water.
As soon as it had melted, remove from the heat and add the remaining 15g of chocolate. Leave for a couple of minutes, then stir until smooth.
Remove the cake pops from their moulds and either dip them into the melted chocolate or spoon the chocolate over them. This bit can end 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.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.