The next part of the summer ice lollies series is my favourite hot chocolate flavour combination during wintertime. You can freeze a creamy hot chocolate and it surprisingly gives a wonderful texture to your ice lollies. I'd give up all the Magnums just for this Spicy Chocolate Ice Lolly!
You can prepare about 4-5 ice lollies from the following ingredients.
Ingredients
Ice lolly base
- 250 ml double cream
- 100 g milk chocolate
- 1 tbsp cinnamon
- 3 tbsp condensed milk or honey
- Half tonka bean, grated
Biscuit base
- 6 cocoa biscuits
- 2 tbsp butter, melted
- 1 tsp cinnamon
Serving (optional)
- Cocoa biscuit crumble
- Dark chocolate sauce
- Chocolate chunks
- Bronze sprinkles
Instructions
Ice lolly base
- Melt the chocolate completely in the double cream, on medium heat.
- If it’s too thick, just add some whole milk.
- Remove the pot from the heat and incorporate the cinnamon and condensed milk and grate some tonka bean straight in the pot.
- Let it cool down to room temperature.
Biscuit base
- Combine the ingredients in a food processor.
Assembly
- Fill the ice lolly moulds with the ice lolly mixture, but leave the top half-inch empty.
- Add the biscuit base on top, be careful, do not let it sink too much into the ice lolly mixture.
- Insert the sticks carefully.
- Freeze it for at least 4-5 hours (I normally freeze them overnight).
- Serve it on biscuit crumble, pour chocolate sauce on top then add a slice of lemon.
Spicy Chocolate Ice Lolly - Photo by © Reka Csulak
