Ingredients:
400 ml of milk
4 sieved gems
200 grams of sugar
50 grams of chocolate powder
12 grams unflavored gelatin (hydrated and dissolved as per manufacturer)
400 ML fresh whipped cream, whipped
For the dry syrup:
200 grams of semisweet chocolate
50 grams of hydrogenated fat
Method of preparation:
In a blender place 400 ml of milk, 4 sieved yolks, 200 g of sugar, 50 g of powdered chocolate and beat until obtaining a homogeneous mixture. Transfer the mixture to a pan and place over medium heat, stirring constantly, until it boils (+/- 5 minutes or more). Turn off the heat, add 12g of unflavored gelatin powder (hydrated and dissolved according to the manufacturer) and mix well. Let cool.
Add 400 ml of fresh whipped cream and mix gently.
Place the mixture in ice cream molds. freezer for +/- 6 hours.
To dip the popsicles in the syrup:
Melt 200g of semisweet chocolate and 50g of hydrogenated fat in a bain-marie or microwave. Set aside. Remove the popsicles from the cups and bathe in chocolate and serve or store again in the freezer to freeze longer. Enjoy!
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