Fudgy Chocolate Ice Lollies

Author: Jess Spiro
Prep Time: 10
Total Time: 10 minutes
Yield: 6-8
Category: Chocolate; Cold; Desserts; Dish Type; easy; Ice Cream; Main Ingredient; Meals and Courses; Seasonal; Snacks; Summer

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Description

Cool, creamy and chocolatey.

Ingredients

⅓ C (80 ml) good quality cocoa powder
400 ml coconut cream
honey, to taste
sea salt
100 g good quality white chocolate
sprinkles to decorate

Instructions

Place the cocoa powder and coconut cream in a blender and blend to combine. Sweeten to taste with honey and add a sprinkle of sea salt. Leave to stand for 30 minutes and then blend again – this will ensure a creamier texture. Pour into the lolly moulds and leave to set for about 1 hour, then insert the wooden lolly sticks and leave to freeze for 5 hours, or overnight.

When ready to serve, gently melt the white chocolate and leave to cool slightly. Carefully dip the top of the fudgesicles into the melted chocolate and decorate with sprinkles.

Jess Spiro

Jessica has a love for food. She also has a love for writing. After spending three years at a Cordon Bleu cookery school she decided to spread her wings and check out London’s food scene. There she wrote for a popular online magazine by night, and cooked at the famous Books for Cooks by day. Three years passed, however the pull of home was too strong to bear. So here she is, ready to take Cape Town down, one bite at a time.