Chocolate ice lollies

Chocolate ice lollies

Total: 7 hr 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 260 kcal
, Fat: 14 g
, Carbohydrate: 29 g
, Protein: 3 g

Ingredients

8 pieces

Hint:


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
kochen@bettybossi.ch

Sorbet

5 ½ dl water
75 g sugar
50 g cocoa powder
1 pinch salt
175 g dark chocolate (Crémant), finely chopped
¼ tsp bourbon vanilla powder

Caramelized nuts

2 tbsp sugar
½ tbsp water
20 g macadamia nuts, coarsely chopped, toasted
¼ tsp sea salt

To decorate

½ bag dark cake icing (approx. 60 g), melted
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Utensils

8 silicone ice lolly moulds (each approx. 100 ml) and 8 teaspoons

How it's done

Sorbet

Bring the water to the boil along with the sugar, cocoa powder and salt, cook on a rolling boil for approx. 1 min. while stirring. Remove the pan from the heat. Add the chocolate and vanilla, stir until the chocolate has melted. Briefly puree the mixture, pour into the moulds, freeze for approx. 3 hrs. Insert one tea spoon into each mould as a stick, freeze for a further 3 hrs.

Caramelized nuts

Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light caramel has formed. Add the nuts and salt, mix well, transfer immediately to a sheet of baking paper, leave to cool, coarsely chop.

To decorate

Loosen the ice lollies from the moulds, place on a small tray lined with baking paper, freeze for a further 30 mins. Pour the cake icing over the ice lollies, sprinkle with the nuts and freeze for a further 30 mins.

Good to know
Shelf life: Cover the chocolate ice lollies and store in the freezer for approx. 2 weeks.

How-tos

Chopping nuts

Chopping nuts

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