Easy Creamy Chocolate Popsicles (Print Version)
Rich, creamy chocolate popsicles made effortless with just three staple ingredients for an indulgent frozen dessert.
# Ingredients:
→ Base Mixture
01 -
400 ml coconut whipped cream
02 -
215 g coconut condensed milk
03 -
55 g high-quality cacao powder
04 -
Pinch of salt
05 -
1 teaspoon vanilla extract (optional)
→ Optional Chocolate Coating
06 -
100 g dark chocolate
07 -
1 teaspoon coconut oil or peanut butter
08 -
Chopped nuts (optional)
# Instructions:
01 -
Arrange popsicle moulds and sticks, ensuring all ingredients are correctly measured and at hand.
02 -
Place coconut whipped cream, coconut condensed milk, cacao powder, salt, and vanilla (if using) into a small saucepan.
03 -
Warm the mixture over low heat, stirring frequently, just until the blend is uniform and pourable. Do not allow to boil.
04 -
Distribute the mixture evenly among 8 popsicle moulds. Insert sticks and place in freezer for a minimum of 3 hours until fully set.
05 -
For metal or plastic moulds, briefly dip in very hot water for 3 seconds, then extract popsicles by pulling on the sticks. For silicone moulds, simply press each out gently.
06 -
Let popsicles stand at room temperature for a few minutes to slightly soften, especially in cooler conditions.
07 -
If coating, line a tray with baking paper. Melt dark chocolate and coconut oil or peanut butter using a double boiler method until liquid. Dip popsicles into the chocolate and place on the tray. Sprinkle with chopped nuts if desired.
08 -
Transfer dipped popsicles to freezer for 5 minutes to set the chocolate. Store popsicles in an airtight container or ziplock bag until needed.
# Notes:
01 -
Ensure popsicle mixture is fully combined but not overheated for optimal creamy texture.
02 -
Silicone moulds allow for easier release and do not require dipping in hot water.