Now that the hot weather is here everyone has a soft spot for ice-cream. So why not enjoy a home-made ice-cream, whose ingredients are healthy and you have chosen yourself.
Dark chocolate being one my favorite ingredients to experiment with, it’s no wonder a dark chocolate popsicle recipe!
Creamy, fresh, rich in flavors. But the most important detail is that this recipe is utterly simple and a perfect result can be achieved without any big trouble.
I have bought these popsicle molds here and trust me every penny is worth it, they will not only save you time and space but the final product has an appealing aesthetics as well.
- You can use other fruits as well for this recipe, like blackberries, strawberries, etc
- You can use or avoid using the vanilla extract, based on your preferences. Personally I prefer to have the raw taste of the chocolate
- If you do not have a popsicle mold you can use plastic cups which can be later on discarded in order to eat the popsicle
Method:
Puree 100 gram of raspberries
Cut the rest of raspberries (60 gram) in half and distribute them on your popsicle mold
In a normal sized pot place the cream, milk, coffee, cocoa powder and vanilla extract if using
In low heat stir everything together until well combined and wait until it reaches a slow boil
Turn off the heat and add the chocolate chips/chunks
Stir until chocolate is completely melted
Add the raspberries puree and pour this mixture into your popsicle mold
Let it freeze for several hours or overnight
Recipe adapted from PFB
Photography by me
