i love to bake. i love to cook. mostly i love to bake desserts. i watch giada, paula deen and nigella whenever i get a chance to turn the tv on and have a small library of their recipes on file. i grew up baking....never did you see a box brownie mix or store bought birthday cake in our house. strawberry devonshire tart and homemade cream puffs were my favorite when i was a little girl! i will always remember my mother rolling out pie crusts for some dessert that looked like it came from a gourmet pastry shop.i would cook three gourmet meals a day and bake in between given the time and the money. since i am not blessed with a lot of either of those, right now i will stick to fun things like these chocolate pops. i found the recipe on my favorite cooking blog, tartelette. Las Vegas skipped spring and summer has come in with a bang, so why not?
Dark Chocolate Ice Cream Pops:
Chocolate Pudding:
1/2 cup sugar
2 tablespoons cornstarch
4 ounces fine-quality bittersweet chocolate
2 Tb cocoa powder
1 1/2 cups whole milk
1 large egg yolk
1 tablespoon unsalted butter
1/4 teaspoon vanilla
In a heavy saucepan whisk together sugar, cornstarch. Add chocolate and cocoa powder to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.
1 cup heavy cream, whipped to stiff peaks.
For the pops: once the pudding has cooled, gently fold the whipped cream into it. Pour the batter into 4 ice cram pops, or 4 glasses like i did. Put a wooden ice cream stick on the middle, and freeze until firm.
Easy to make on a hot day and easier to eat on a hotter day
