Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup chopped fresh mint leaves
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Special equipment needed:
- Ice pop molds
- Wooden sticks
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, chopped fresh mint leaves, vanilla extract, and salt.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the cocoa powder has fully incorporated into the liquid.
3. Remove the mixture from heat and let it cool for 10-15 minutes.
4. Once cooled, pour the mixture into ice pop molds, filling each mold about 3/4 full.
5. Add a few chocolate chips to each mold, pressing them down into the mixture with a wooden stick.
6. Insert wooden sticks into the molds and freeze for at least 4 hours, or until fully frozen.
7. To remove the ice pops from the molds, run them under warm water for a few seconds and gently pull on the sticks.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Freezing time: 4 hours
Temperature:
- Medium heat
Serving size:
- Makes 6 ice pops
Nutritional information:
- Calories per serving: 320
- Total fat: 22g
- Saturated fat: 14g
- Cholesterol: 65mg
- Sodium: 120mg
- Total carbohydrates: 31g
- Dietary fiber: 2g
- Sugars: 26g
- Protein: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter version.
- Fresh mint leaves can be substituted with 1/2 teaspoon of peppermint extract.
- Chocolate chips can be substituted with chopped chocolate or chocolate shavings.
Variations:
- Add a few drops of green food coloring to the mixture for a more vibrant green color.
- Use white chocolate chips instead of regular chocolate chips for a different flavor.
- Add a tablespoon of rum or bourbon for an adult version of the ice pops.
Tips and tricks:
- Make sure the mixture is fully cooled before pouring it into the ice pop molds to prevent the chocolate chips from sinking to the bottom.
- Use a funnel to pour the mixture into the molds for a cleaner and easier process.
- To prevent ice crystals from forming on the surface of the ice pops, cover the molds with plastic wrap before inserting the sticks.
Storage instructions:
- Store the ice pops in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Not applicable.
Presentation ideas:
- Serve the ice pops on a bed of crushed cookies or chocolate shavings for added texture and flavor.
Garnishes:
- Fresh mint leaves
- Chocolate shavings
- Crushed cookies
Pairings:
- Hot chocolate
- Coffee
- Milk
Suggested side dishes:
- Fresh fruit salad
- Chocolate cake
- Brownies
Troubleshooting advice:
- If the ice pops are difficult to remove from the molds, run them under warm water for a few seconds and gently pull on the sticks.
- If the chocolate chips sink to the bottom of the molds, try adding them in after the mixture has been poured into the molds and is partially frozen.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before starting the recipe.
- Use pasteurized dairy products to prevent the risk of foodborne illness.
Food history:
- Ice pops have been around since the early 1900s and were originally made with fruit juice and sugar.
Flavor profiles:
- Sweet
- Chocolatey
- Minty
Serving suggestions:
- Serve the ice pops as a refreshing dessert on a hot summer day.
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Taste: Rich, Minty, Chocolatey, Refreshing