Chocolate lollies


Created by
  • Beverley Dunkley - Technical Advisor, Chocolate Academy™ Center, UK

Chocolate ice cream base

Ingredients Preparation
  • 500g
  • 2piece(s)
    vanilla bean

Bring to the boil.

  • 130g
    egg yolks
  • 250g

Whisk the egg yolks and sugar. Then pour the boiling milk onto the egg yolks and sugar.
Place back in the saucepan on a low heat and cook until pasteurise-80°C (175f) for 125 seconds.

  • 240g

Chop the chocolate up into small pieces.
When the ice cream mixture comes of the stove add in the chocolate and stir.

  • 500g

When all the chocolate is incorporated, strain and cool down straight away and then fold in the cream.

Strain through a fine chinois and cool down immediately.
It is better if you can allow your ice cream to mature for at least 6 hours but even better overnight.
Place into an ice cream machine and churn.

For lollies

Ingredients Preparation
  • 40g
    Cocoa butter

Pipe the ice cream into silicon moulds, insert the ice cream stick and freeze. Melt Cocoa butter.

  • 400g

Melt the Callebaut dark 811 chocolate and add in the melted cocoa butter to thin down the chocolate.

  • Q.S.
    Vermicelli Milk

De mould the ice lollies and then dip into the thinned chocolate.
Once dipped sprinkle immediately with Callebaut vermicelli.
Place back in the freezer until service.

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