A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Tuesday, August 25, 2015


Kinda like frozen hot chocolate - make sure they are completely frozen before removing from molds or the stick will slide out - they don't freeze as solidly as icy fruit pops.

From: NYT

6 ounces chocolate -  used semi sweet chocolate chips

2 cups whole milk

1/2 cup heavy cream

1/4 cup sugar

2 tablespoons cocoa, unsweetened

2 tsps vanilla

pinch of salt

  1. Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth. I let them cool a bit and then cooled more in fridge before putting in the freezer,
  2. Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.
  3. Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.


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