Hot choc pop

Hot choc pop

By
From
Salted Caramel Dreams
Makes
8 × 85 ml lollies, depending on your mould capacity
Photographer
River Thompson

In high summer, I love eating cookies and chunks of frozen brownie cold and chewy from the fridge. Taking that inspiration, I’ve updated my ever-popular salted caramel and marshmallow hot chocolate, giving it a cool, cooling makeover.

Ingredients

Quantity Ingredient
350ml full-fat milk
170ml double cream
100g good-quality dark chocolate, finely chopped
35g caster sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt

To serve

Quantity Ingredient
Classic salted caramel sauce, at room temperature
Marshmallow fluff

Method

  1. In a medium saucepan, bring the milk and cream to a gentle simmer. Remove the pan from the heat and add the chocolate, sugar and vanilla extract, then stir well until smooth and well combined. Pour into a jug and leave to cool, whisking from time to time to aid cooling. The faster you can bring the temperature down, the better. Sprinkle in the sea salt and stir once more.
  2. Once cool, pour into lolly moulds, pop in the sticks and refrigerate until cold. Once cold, move to the freezer and freeze for 6–8 hours until set. Chilling the mixture before freezing makes for extra-creamy pops.
  3. Once frozen, remove the ice pops from the moulds by running under lukewarm water for a few seconds and gently releasing. Ice pops can be stored, un-moulded, in a freezer bag for 1 month.
  4. For the full Fatties experience, just before serving, drizzle over some caramel sauce, pipe some marshamallow fluff on top, and blowtorch!
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