Chocolate–caramel popsicles

Chocolate–caramel popsicles

By
From
A la Mere de Famille
Makes
15
Prep
75 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient

For the ice-cream

Quantity Ingredient
580g milk
25g skim milk powder
113g single cream
110g sugar
40g honey
110g dark chocolate, (70% cocoa)
100g Folies de l’écureuil, chopped

For the caramel coulis

Quantity Ingredient
100g sugar
100g single cream, heated
50g unsalted butter
salt

For coating

Quantity Ingredient
400g dark chocolate, (70% cocoa)
40g sunflower oil
120g chopped roasted almonds

Equipment

Quantity Ingredient
silicone popsicle moulds or tubes
wooden sticks
ice-cream machine
sugar thermometer
piping bag fitted with a wide nozzle
blender

Method

  1. Making the ice-cream

    Put the milk in a saucepan and heat until warm, then add the skim milk powder, cream, sugar, honey and chocolate. When the mixture reaches 83°C, remove from the heat, transfer to a blender and blend for 1 minute. Refrigerate until chilled.
  2. Making the caramel coulis

    Put a thin layer of sugar in the bottom of a saucepan. Over a medium heat, the sugar will melt and start to caramelise. Gradually add the rest of the sugar — don’t add too much at once because this might result in lumps of unmelted sugar. Remove from the heat when it is still a pale brown colour. Watch the strength of the heat because caramel changes colour very quickly. Add the warmed cream and continue to heat until it reaches 105°C. Add the butter and salt, then remove from the heat, transfer to a blender and blend to combine. Refrigerate until cool.
  3. Assembling the popsicles

    Churn the ice-cream in an ice-cream machine according to the manufacturer’s instructions. Once it has frozen, add the nuts and caramel and use a spatula to fold through the ice-cream, creating a ripple effect. Using a piping bag fitted with a wide nozzle, pipe the ice-cream into the popsicle moulds and insert a wooden stick into each popsicle. Freeze overnight to set. Remove the moulds before coating.
  4. Coating the popsicles

    Melt the chocolate over a saucepan of boiling water. When it reaches a temperature of 35°C, remove from the heat, add the sunflower oil and the almonds, and stir to combine. Dip each popsicle in the chocolate to coat, then remove it immediately and drain — wait for the chocolate to completely set before laying the popsicles down. Return to the freezer or enjoy straight away!
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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