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Chocolate lollies recipe

Chocolate lollies recipe


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  • Recipes
  • Ingredients
  • Chocolate
  • Dark chocolate

A fun treat to make with small kids - they can help decorate their lollipops any way they want.

1 person made this

IngredientsMakes: 6 lollipops

  • 100g dark chocolate, broken
  • coloured sugar or sprinkles
  • lollipop sticks

MethodPrep:5min ›Cook:10min ›Extra time:2hr setting › Ready in:2hr15min

  1. Melt the chocolate in a bowl over a saucepan of simmering water. Stir constantly until smooth.
  2. Place a sheet of baking paper on a work surface or tray. With a spoon, make circles of chocolate on the baking paper.
  3. Place the lollipop sticks in the middle of the chocolate circles. Add a little more chocolate to cover the stick. Decorate as desired. Let cool at least two hours.

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Reviews & ratingsAverage global rating:(2)


Chocolate lollies

Whisk the egg yolks and sugar. Then pour the boiling milk onto the egg yolks and sugar.
Place back in the saucepan on a low heat and cook until pasteurise-80°C (175f) for 125 seconds.

Chop the chocolate up into small pieces.
When the ice cream mixture comes of the stove add in the chocolate and stir.

When all the chocolate is incorporated, strain and cool down straight away and then fold in the cream.

Strain through a fine chinois and cool down immediately.
It is better if you can allow your ice cream to mature for at least 6 hours but even better overnight.
Place into an ice cream machine and churn.

For lollies

Pipe the ice cream into silicon moulds, insert the ice cream stick and freeze. Melt Cocoa butter.

Melt the Callebaut dark 811 chocolate and add in the melted cocoa butter to thin down the chocolate.

De mould the ice lollies and then dip into the thinned chocolate.
Once dipped sprinkle immediately with Callebaut vermicelli.
Place back in the freezer until service.


Chocolate lollies recipe - Recipes

Summer is here and there is no better way to celebrate than with this dark chocolate berry lollies recipe!

They’re super easy to make you can get creative with the toppings and flavours. We made ours with raspberries to make them refreshingly pink but the raspberries can easily be switched out for any other
berry or fruit (like blueberries to make them purple or mango to make them yellow). You could also dip them in chocolate!

As always this recipe is made with naturally delicious, plant-based and gluten-free ingredients. They are for EVERYONE to enjoy.

Lollies

  • 4 bananas
  • 450g raspberries (3 cups)
  • 125ml cashew milk (or plant-based alternative) (1/2 cup)

Topping

• Blend the bananas, 300g of raspberries and cashew milk until this forms a smooth
consistency. Add the extra 150g raspberries and stir them into the mix.
• Pour your mixture into 8 ice lolly moulds, placing the sticks in the middle. Put your moulds
in the freezer.
• Freeze your ice lolly moulds for 5 hours until completely frozen.
• Begin melting the chocolate and gently take your frozen ice lollies out of their moulds.
Once completely melted, drizzle the chocolate on top of your ice lollies and sprinkle on the
toppings.
• Enjoy straight away or store in an air-tight container in the freezer for up to 3 days.

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Welcome to Livia’s! I’m Olivia and I’m so excited to share some of my scrumptious creations with you. After being diagnosed with severe intolerances in 2014 I had to rethink the way I eat.

I set out to find a way I could still indulge in amazing desserts and all things sweet. All my recipes are all natural, vegan, gluten & dairy free and are so delicious EVERYONE will love them. I hope you love them all as much as I do!


If you follow the guidelines above, they are fine in the freezer for at least 2 – 3 months.

Lolly Sticks – I bought these in bulk from Amazon to last us over the summer!

Chocolate – I use this Callebaut chocolate, honestly, it’s some of the best you’ll ever taste, plus so easy to melt AND when you buy it in this bulk, it works out cheaper than your average supermarket chocolate.

Baking Paper – Be sure to use baking parchment or baking paper NOT greaseproof paper (they may stick!)


Chocolate Bark Notes & Tips

For a festive appearance, incorporate something green, like pistachios or pepitas (green pumpkin seeds) and something red, like dried cranberries. Other options include chopped dried ginger, which will add some golden sparkle, or even crushed candy canes.

The easiest way to melt chocolate is in the microwave. Use a microwave-safe bowl and warm the chocolate in 30-second intervals, stirring after each one. Don’t get impatient and skip a stir, and don’t overdo it!

No microwave? Melting white chocolate? Use a double boiler. Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently. Carefully wipe any condensation from the bottom of the bowl before scooping the chocolate onto your baking sheet (water and chocolate do not mix!).

If you’re in a hurry, chill the chocolate bark in the refrigerator. Your chocolate bark will be perfect for tonight’s party.

If you have time, let the chocolate bark cool at room temperature for a few hours. The trouble with the refrigerator is that the chocolate can develop some light condensation on the surface. When the water evaporates overnight, you’ll see little swirls of dissolved sugar on top (called sugar bloom).


Preparation

For the Ice Lollies

Place the berries in a food processor and blitz until smooth, - if you do not have a food processor you can mash your berries with a fork in a bowl until the juices are released and the pieces of fruit are small. Place the crushed berries in a sieve, over a bowl. Push the berries through the sieve using the back of a spoon, this will release the berry juices into the bowl and catch the seeds in the sieve, discard the seeds.

Mix the yogurt, condensed milk and Vanilla Extract in a separate bowl. Add the berry mixture and stir until all combined.

Pour into your ice lolly moulds and insert the lolly sticks and place in the freezer. – If you do not have an ice lolly mould then you can use a small plastic cups, cover the top with cling film and pierce a small hole in the top and insert the stick. Freeze the ice lollies for a minimum of 4 hours but ideally overnight.

To Decorate

Once the ice lollies have set, melt the white chocolate in the microwave break the chocolate into pieces and place in a microwaveable bowl microwave in 30 second bursts, stirring after each burst until melted. Leave to cool for a few minutes. Remove the ice lollies from their moulds and place on a baking tray lined with greaseproof paper. Dip each ice lolly into the white chocolate to cover about 2/3 of the lolly in chocolate and place back on the greaseproof paper to set.

Once the white chocolate has set, melt the dark chocolate as above and leave to cool for a few minutes. Pour the sprinkles into a bowl. Dip the top 1/3 of each ice lolly in the dark chocolate and then dip into the bowl of sprinkles, to coat the top of the ice lolly in sprinkles. – you will need to work quickly as the chocolate sets quickly onto the ice lolly. Once all the ice lollies have been coated place back in the freezer until you are ready to serve!


If you have bananas that are going brown in the fruit bowl but don't have time to make banana bread then slicing them and freezing them is a great idea.

Frozen bananas make smoothies lovely and creamy or you can use them to make nice cream, the healthiest version of ice cream that you'll find. Alternatively make these healthy chocolate orange ice lollies (recipe below) or these banana, coconut and raspberry ice lollies.

You'll need a food processor* or high powered blender to make these lollies. I used my Froothie Optimum G2.3 blender*. Read my review.


These lollies are the perfect use for over-ripe avocados

These chocolate avocado ice lollies are a great frozen treat to make for home. If you have a ripe avocado that needs eating up this is the perfect use for it.

You just need a few minutes to whizz the ingredients together and you have a perfectly creamy healthy chocolate ice lolly that the kids (and you) will love.

I have added maple syrup to this to sweeten it - however this can be omitted or increased if you prefer to suit your own taste.

Do they taste of avocado? No.

Are they creamy, delicious and chocolately? Yes.

Should you make them today? Absolutely!


Caramel chocolate ice lollies recipe

These chocolate-coated ice lollies look great dipped in hundreds and thousands - or, if you can find them, candied fennel seeds Credit: Andrew Crowley

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I ’ve dipped these in sugar-coated fennel seeds, sometimes called mukhwas, which can be found in Indian grocers. Use hundreds and thousands if you can’t find them. If you are using wooden lolly sticks in DIY moulds such as yogurt pots, allow the mix to freeze for about an hour before plunging in the sticks, or they won’t stand straight.

Prep time: 10 minutes, plus freezing | Cooking time: 5 minutes

MAKES

INGREDIENTS

  • 160g dulce de leche or tinned caramel
  • 200ml milk (semi-skimmed or full fat)
  • 200g plain chocolate
  • 3 tbsp coconut oil
  • 4 tbsp sugar-coated fennel seeds (mukhwas) or hundreds and thousands

METHOD

  1. Mix the dulce de leche and milk together until smooth. Pour into moulds and freeze.
  2. Melt the chocolate and coconut oil together, stirring to combine. Dip the lollies to coat, then in the mukhwas or hundreds and thousands. Lay on non-stick parchment paper and freeze to set.

Coating lollies with chocolate

Dipping lollies in chocolate gives them a delectable crisp coating, but it helps to dilute the chocolate with a bit of fat. While I’m doubtful of the purported health benefits of coconut oil, it is the perfect addition here, giving a crisp finish that melts easily in your mouth. You will have chocolate mixture left over which can be used for decorating cakes and biscuits, but if you prefer, use half the quantities and drizzle them over the lollies instead of dipping them.


Preparation

For the Ice Lollies

Step 1: Place the berries in a food processor and blitz until smooth, - if you do not have a food processor you can mash your berries with a fork in a bowl until the juices are released and the pieces of fruit are small. Place the crushed berries in a sieve, over a bowl. Push the berries through the sieve using the back of a spoon, this will release the berry juices into the bowl and catch the seeds in the sieve, discard the seeds.

Step 2: Mix the yogurt, condensed milk and Vanilla Extract in a separate bowl. Add the berry mixture and stir until all combined.

Step 3: Pour into your ice lolly moulds and insert the lolly sticks and place in the freezer. – If you do not have an ice lolly mould then you can use a small plastic cups, cover the top with cling film and pierce a small hole in the top and insert the stick. Freeze the ice lollies for a minimum of 4 hours but ideally overnight.

To Decorate

Step 4: Once the ice lollies have set, melt the white chocolate in the microwave break the chocolate into pieces and place in a microwaveable bowl microwave in 30 second bursts, stirring after each burst until melted. Leave to cool for a few minutes. Remove the ice lollies from their moulds and place on a baking tray lined with greaseproof paper. Dip each ice lolly into the white chocolate to cover about 2/3 of the lolly in chocolate and place back on the greaseproof paper to set.

Step 5: Once the white chocolate has set, melt the dark chocolate as above and leave to cool for a few minutes. Pour the sprinkles into a bowl. Dip the top 1/3 of each ice lolly in the dark chocolate and then dip into the bowl of sprinkles, to coat the top of the ice lolly in sprinkles. – you will need to work quickly as the chocolate sets quickly onto the ice lolly. Once all the ice lollies have been coated place back in the freezer until you are ready to serve!


Watch the video: Chokoladekage


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