Chocolate lollies
Easy
Containing: 2 Components

Chocolate ice cream base

Ingredients: Chocolate ice cream base

  • 1.1 lb
    milk
  • 2 piece(s)
    vanilla bean

Preparation: Chocolate ice cream base

Bring to the boil.

Ingredients: Chocolate ice cream base

  • 4.6 oz
    egg yolks
  • 8.8 oz
    sugar

Preparation: Chocolate ice cream base

Whisk the egg yolks and sugar. Then pour the boiling milk onto the egg yolks and sugar.
Place back in the saucepan on a low heat and cook until pasteurise-80°C (175f) for 125 seconds.

Ingredients: Chocolate ice cream base

Preparation: Chocolate ice cream base

Chop the chocolate up into small pieces.
When the ice cream mixture comes of the stove add in the chocolate and stir.

Ingredients: Chocolate ice cream base

  • 1.1 lb
    cream

Preparation: Chocolate ice cream base

When all the chocolate is incorporated, strain and cool down straight away and then fold in the cream.

Strain through a fine chinois and cool down immediately.
It is better if you can allow your ice cream to mature for at least 6 hours but even better overnight.
Place into an ice cream machine and churn.

For lollies

Ingredients: For lollies

Preparation: For lollies

Pipe the ice cream into silicon moulds, insert the ice cream stick and freeze. Melt Cocoa butter.

Ingredients: For lollies

Preparation: For lollies

Melt the Callebaut dark 811 chocolate and add in the melted cocoa butter to thin down the chocolate.

Ingredients: For lollies

  • Q.S.
    CHK-M

Preparation: For lollies

De mould the ice lollies and then dip into the thinned chocolate.
Once dipped sprinkle immediately with Callebaut vermicelli.
Place back in the freezer until service.

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges