Chocolate ice lollies

Total time: 7hr 30m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 260 Kcal, 3g Protein, 29g Carbohydrates, 14g Fat


  • Sorbet
  • 1 pinch salt
  • 5.5 dl water
  • 50 g cocoa powder
  • 75 g sugar
  • 175 g dark chocolate (Crémant), finely chopped
  • 0.25 tsp bourbon vanilla powder
  • Caramelized nuts
  • 2 tbsp sugar
  • 0.5 tbsp water
  • 20 g macadamia nuts, coarsely chopped, toasted
  • 0.25 tsp sea salt
  • To decorate
  • 0.5 bag dark cake icing (approx. 60 g), melted
  • Utensils
  • 8 silicone ice lolly moulds (each approx. 100 ml) and 8 teaspoons

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  • 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.
  • Shelf life:

    Cover the chocolate ice lollies and store in the freezer for approx. 2 weeks.

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