This recipe makes 2 cups of chocolate milk mixture, so the shape and size of your ice pop moulds will determine how many ice pops you will make. It's really easy to halve or double the ingredients of this recipe to suit the size and quantity of your moulds.
- 1 cup milk
- 150 ml cream
- 100 g chocolate (white, milk or dark), finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 4 hours
Combine the milk and cream in a saucepan over a medium heat and just bring to a simmer.
Remove from the heat and whisk in the chocolate until it has melted. Add the liqueur or sugar if you are using at this stage (see the food dept. fact).
Chill the milk and chocolate mixture. Whisk the mixture well before pouring into ice pop moulds. Freeze for 4 hours or overnight.
the food dept. fact
• These can be made with white, milk or dark chocolate. If they’re for adults, try adding a tablespoon of your favourite liqueur – coconut liqueur with white chocolate, Cointreau with dark chocolate to make a jaffa flavor, and try a coffee liqueur with milk chocolate for mocha ice pops.
• If you use a bitter dark chocolate you may need to add a tablespoon of brown sugar to the warm milk and cream to sweeten things up.
• These milk pops can also be half-dipped in melted chocolate for a fun variation.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.