Chocolate Popsicle – Perfect Treat for Hot Days
Short introduction
Chocolate popsicles are a delightful frozen dessert made with rich chocolate, milk, and a silky texture that melts in your mouth. They’re perfect for cooling off on a hot day or as a sweet treat after dinner. Easy to make at home, these popsicles provide a fun and satisfying way to enjoy chocolate in a refreshing form.
Why you’ll love it
These chocolate popsicles come with various benefits. They are:
- Deliciously satisfying: The combination of chocolate and creamy texture is beyond indulgent.
- Customizable: You can tweak the ingredients to your taste or dietary needs.
- Perfect for all ages: Kids love the fun popsicle shape, while adults appreciate the rich flavor.
- Homemade joy: Making them at home allows you to control what goes in, avoiding preservatives and artificial flavors.
Ingredients
- 400 ml of milk
- 4 sieved egg yolks
- 200 grams of sugar
- 50 grams of chocolate powder
- 12 grams of unflavored gelatin (hydrated and dissolved)
- 400 ml of heavy cream (whipped to chantilly cream consistency)
- 200 grams of semi-sweet chocolate
- 50 grams of hydrogenated fat
Substitutions & key variations
- Milk: You can use almond milk or coconut milk for a dairy-free option.
- Sweetener: Substitute sugar with honey, maple syrup, or a sugar alternative like stevia.
- Chocolate Variety: Use dark chocolate or even white chocolate if you want a different flavor.
- Add-ins: Consider adding crushed nuts, fruit pieces, or even a swirl of peanut butter for an extra treat.
Step-by-step
Step 1
In a blender, place 400 ml of milk, 4 sieved egg yolks, 200 grams of sugar, and 50 grams of chocolate powder. Blend until you achieve a smooth, homogeneous mixture.
Step 2
Transfer this mixture to a pot. Cook over medium heat, stirring constantly, until it reaches a boil. This should take about 5 minutes.
Step 3
Once it boils, turn off the heat. Add 12 grams of the hydrated and dissolved unflavored gelatin and mix well. Let the mixture cool down.
Step 4
In a separate bowl, whip 400 ml of heavy cream until it reaches chantilly cream consistency. Gently fold this whipped cream into the cooled chocolate mixture to combine it smoothly.
Step 5
Pour the combined mixture into popsicle molds or plastic coffee cups. Make sure to place a popsicle stick in the center of each one. Freeze for about 6 hours until solid.
Step 6
To finish, melt 200 grams of semi-sweet chocolate and 50 grams of hydrogenated fat in a double boiler or microwave.
Step 7
Once the popsicles are ready, remove them from the molds. Dip each popsicle into the melted chocolate mixture and return them to the freezer or serve immediately.
Success tips
- Temperature: Make sure the chocolate coating is warm but not too hot; otherwise, it may melt the popsicle.
- Texture: To achieve a creamy texture, ensure that the whipped cream is folded carefully into the mixture. Overmixing can lead to a dense result.
- Common mistakes: Avoid skipping the cooling step before adding whipped cream, as this can deflate the cream and make the popsicles too heavy.
How to serve
Serve these chocolate popsicles straight from the freezer. They can be enjoyed on their own or with toppings like sprinkles, nuts, or fruits for additional flavor and texture.
Storage & reheating
Store any leftover popsicles in airtight containers in the freezer. They can last for about 2-3 months. There is no need to reheat these frozen treats; simply let them sit at room temperature for a few minutes before enjoying, to allow them to soften slightly for easier consumption.
Frequently Asked Questions
1. Can I make these popsicles without gelatin?
Yes, you can use agar-agar as a vegetarian substitute for gelatin.
2. How long do these popsicles last in the freezer?
These chocolate popsicles can last 2-3 months when properly stored.
3. Can I use a different type of chocolate?
Absolutely! You can use dark or white chocolate, depending on your taste preference.
4. Can I add fruit to the mixture?
Yes! Chopped fruit or fruit puree can be added for extra flavor and texture.
5. Is there a way to make these popsicles healthier?
You can reduce the sugar and use healthier sweeteners, along with low-fat milk options, to create a lighter version.
Nutrition notes / equivalents
While precise nutritional information can vary based on specific ingredients used, these chocolate popsicles generally provide a good balance of carbohydrates and fats, making them an indulging treat rather than a daily snack.
Conclusion
Making chocolate popsicles at home is not only an enjoyable activity but also a rewarding way to treat yourself and your loved ones. With simple ingredients and straightforward steps, it’s easy to whip up a batch to beat the heat. So grab your popsicle molds, get creative, and indulge in this delightful dessert!
Links to related recipes
Chocolate Popsicle
Ingredients
For the Popsicle Base
- 400 ml milk Can substitute with almond milk or coconut milk for a dairy-free option.
- 4 pieces sieved egg yolks
- 200 grams sugar Can substitute with honey, maple syrup, or stevia.
- 50 grams chocolate powder
- 12 grams unflavored gelatin (hydrated and dissolved) Agar-agar can be used as a vegetarian substitute.
- 400 ml heavy cream (whipped to chantilly cream consistency)
For the Chocolate Coating
- 200 grams semi-sweet chocolate Can use dark or white chocolate for variation.
- 50 grams hydrogenated fat
Instructions
Preparation
- In a blender, place 400 ml of milk, 4 sieved egg yolks, 200 grams of sugar, and 50 grams of chocolate powder. Blend until you achieve a smooth, homogeneous mixture.
- Transfer this mixture to a pot. Cook over medium heat, stirring constantly, until it reaches a boil (about 5 minutes).
- Once it boils, turn off the heat. Add 12 grams of the hydrated and dissolved unflavored gelatin and mix well. Let the mixture cool down.
Folding and Freezing
- In a separate bowl, whip 400 ml of heavy cream until it reaches chantilly cream consistency.
- Gently fold the whipped cream into the cooled chocolate mixture until combined smoothly.
- Pour the combined mixture into popsicle molds or plastic coffee cups. Place a popsicle stick in the center of each one.
- Freeze for about 6 hours until solid.
Coating
- Melt 200 grams of semi-sweet chocolate and 50 grams of hydrogenated fat in a double boiler or microwave.
- Remove the popsicles from the molds, dip each in the melted chocolate mixture, and either return them to the freezer or serve immediately.