Chocolate lollies

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Recipe components

Chocolate ice cream base

IngredientsPreparation
  • 500g
    milk
  • 2piece(s)
    vanilla bean

Bring to the boil.

  • 130g
    egg yolks
  • 250g
    sugar

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.

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

  • 500g
    cream

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

IngredientsPreparation

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

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

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.