Homemade Chocobar

By Hebbars Kitchen · 360 min

Ingredients

Instructions

1. In a large bowl, whip 1½ cups thickened cream with ¼ cup powdered sugar for about a minute, until stiff peaks form.
2. Add 1 tbsp vanilla extract and ½ cup chilled milk, then mix until fully combined into a thick, creamy mixture.
3. Pour the mixture into popsicle moulds, cover, and freeze for 8 hours or until fully set.
4. Set up a double boiler: a large vessel of water with a large bowl on top, not touching the water.
5. Put 375 g dark cooking chocolate and 1 tsp butter in the bowl and stir until smooth and silky.
6. Pour the chocolate into a tall glass and let it cool slightly.
7. Unmould the popsicles. Dip each one in hot water for 10 seconds to loosen it.
8. Dip each ice cream into the chocolate, coating it evenly.
9. Serve right away, or store in a ziplock bag in the freezer for a month or more.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

MilkCreamChocolate