- Prep time 15 minutes
- Total time 5 hours & 15 minutes
- Portion size 10 servings
In saucepan, heat cream, homogenized milk, granulated sugar, cocoa powder and chopped semi-sweet chocolate over medium heat until smooth; let cool. Coarsely crush raspberries with a fork; divide among ice pop moulds. Pour in chocolate mixture, leaving 1⁄4-inch space at top; insert ice pop stick into centre of each mould. Freeze until firm, about 5 hours. When ready to serve, run moulds under lukewarm water briefly to release ice pops.
Ice Pop How-To
• Add sugar: Adding some sugar to the ice pops mixture yields a creamier, tastier final result. Fruits that are naturally mushy (bananas, mangos, avocados and peaches) are perfect for achieving a velvety texture.
• It’s important to leave 1⁄4-inch space at the top of the ice pop mould. When the mixture freezes, it grows in volume—and you don’t want your ice pops to overflow or ruin their shape.
• Place ice pops at the back of the freezer, where it’s colder, to avoid ice crystals forming.
Nutritional facts PER ICE POP: about
- Fibre 1 g
- Sodium 25 mg
- Protein 2 g
- Calories 115
- Total fat 7 g
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 12 g