SUMMER CHILL

recipe + photography KATE SHAFFER

What makes a creamy chocolate popsicle even better than the near-perfect frozen summer treat that it already is? Coating it in a thin, crackly layer of chocolate!

Choose a bittersweet chocolate that contains 50–65% cocoa solids. Avoid using chocolate chips, if possible (of course, if that’s the only thing in your cupboard, then by all means have at it!). Chocolate chips tend to contain additives that prevent smooth melting. I use an organic single-origin chocolate from Peru (50%) if I’m making this for guests. If it’s just for me, I’ll use the wine-y 71% I have on hand here at the factory that is a blend of cacao from Dominican Republic, Peru and Ecuador. Whatever you decide on, do choose fairly—or, even better—directly traded chocolate that is grown without the use of pesticides.

Chocolate-Dipped Chocolate Creamsicles from Chocolate for Beginners

Makes 8 popsicles

12 ounces bittersweet chocolate, divided
¼ cup honey
1 cup whole milk
1 cup heavy cream
4 ounces coconut oil

Tools/Equipment:
Medium saucepan
Popsicle molds and sticks
Half sheet pan
Parchment paper
Empty quart-sized yogurt container

Ganache 
Chop 4 ounces of bittersweet chocolate and place it in a heatproof bowl. Heat the milk and honey in a small saucepan over medium heat. When the milk boils, pour it immediately over the chopped chocolate. Wait 1 full minute, then whisk the chocolate mixture until it is smooth. Whisk in the heavy cream.

Pour the warm chocolate mixture into popsicle molds. Insert a popsicle stick; freeze.

Chocolate coating
In a heatproof bowl over hot water, melt the bittersweet chocolate and coconut oil together. Pour the sauce into a tall container that is just wide enough to accommodate a popsicle (I use a quart-sized yogurt container)

Dipping the popsicles 
Line the half sheet pan with parchment paper and place the pan in the freezer. Release the frozen popsicles from the molds. Holding each popsicle upside down by the stick, lower it into the container of chocolate sauce. Once the entire popsicle 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 popsicle.

Tip: Want to serve these popsicles at a backyard summer dinner party? Fill an attractive ceramic casserole dish with crushed ice. Place each popsicle, 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.

 

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