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From the Publisher
SAMPLE RECIPE: Chocolate-Dipped Chocolate Creamsicles
What makes a creamy chocolate ice pop even better than the near-perfect frozen summer treat that it already is? Coating it in a thin, crackly layer of chocolate!
1. Chop 4 ounces of bittersweet chocolate and place it in a heat-proof bowl. Heat the milk and honey in a small saucepan over medium heat. When the milk mixture boils, pour it immediately over the chopped chocolate. Wait one full minute, then whisk the chocolate mixture until it is smooth. Whisk in the heavy cream.
2. Pour the warm chocolate mixture into ice pop molds. Insert an ice pop stick and freeze.
3. Melt 8 ounces of bittersweet chocolate and the coconut oil together using the Double Boiler Method. Pour the sauce into a tall container that is just wide enough to accommodate an ice pop
4. Line the half sheet pan with parchment paper and place the pan in the freezer. Release the ice pops from the molds. Holding an ice pop upside down
by the stick, lower it into the container of chocolate sauce. Once the entire ice pop is immersed, pull it out, let the excess sauce drip off it for a few seconds, then place it on the half sheet pan in the freezer. Repeat this step with each ice pop.
Tasty tip:
Want to serve these ice pops at a backyard summer dinner party? Fill an attractive ceramic casserole dish with crushed ice. Place each ice pop, upside down, in a stemless wineglass and press the wineglasses into the crushed ice. Place the ice-filled dish in the center of the table and invite your guests to help themselves.
Ingredients: 12 oz. bittersweet chocolate, divided 1 cup of whole milk ¼ cup honey 4 oz. coconut oil 1 cup heavy cream
Publisher : Rockridge Press (November 12, 2019)
Language : English
Paperback : 252 pages
ISBN-10 : 1641528885
ISBN-13 : 978-1641528887
Item Weight : 1.3 pounds
Dimensions : 7.5 x 0.68 x 9.25 inches
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