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Summer, sun, ice lollies... Summer wouldn't be summer without ice lollies. My children could quite easily get through several lollies a day. Unfortunately, most lollies contain a fair amount of sugar. This is why we prefer to make our own. Not only do they taste great, but they are also a lot of fun to make. Dipping them in chocolate adds the perfect finishing touch. Although in our house, it's rarely just the tip of the lolly that gets dunked in chocolate!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
8 ice lolly moulds, each approx. 150 ml
How it's done
Mix one third of the yoghurt with the chocolate powder. Mix the remainder of the yoghurt with the agave syrup and vanilla sugar. First pour the chocolate yoghurt into the moulds, then fill with the remainder of the yoghurt. Finally, mix the two gently with a wooden skewer, pulling the skewer back and forth several times.
Place the moulds in the freezer for 4-5 mins.
Place the icing bag in hot water for approx. 10 mins. to melt the icing. Briefly dip the ice lolly moulds in hot water, remove the lollies from the moulds and dip the tips in the chocolate icing one by one.
|Tip:||These rocket ice lollies can be refrozen separately – simply place a little baking parchment between them so that they don't stick together.|
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