These chilly summer treats are easy to make and offer a great excuse for picking up a set of inexpensive ice pop moulds. For lighter versions, fat-free half-and-half can be substituted in either recipe.
And don't be afraid to improvise. The cherry jam in the Chocolate Cherry Fudge Pops can be replaced with any jam. Raspberry, apricot and strawberry are nice. And peanut butter is excellent in the Chocolate Marshmallow Pops.
Serving numbers will vary depending on the size of your frozen pop moulds.
Chocolate Cherry Fudge Pops
375 ml (1 1/2 cups) half-and-half
250 ml (1 cup) chocolate chips
125 ml ( 1/2 cup) cherry jam
5 ml (1 tsp) vanilla extract
Pinch salt
In a medium saucepan over low heat, combine half-and-half and chocolate chips. Heat, stirring constantly, until chips are melted. Transfer mixture to a blender, being sure to scrape chocolate from the bottom of the pan.
Add jam, vanilla and salt, then puree for 30 seconds or until smooth. Divide mixture between about 8 frozen pop moulds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.
Makes about 8 pops.
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Chocolate Marshmallow Pops
125 ml ( 1/2 cup) heavy cream
250 ml (1 cup) half-and-half
250 ml (1 cup) chocolate chips
250 ml (1 cup) mini marshmallows
5 ml (1 tsp) vanilla extract
Pinch salt
In a medium saucepan over low heat, combine cream, half-and-half, chocolate chips and marshmallows. Heat, stirring constantly, until chips and marshmallows are melted.
Transfer mixture to a blender, being sure to scrape chocolate from the bottom of the pan.
Add vanilla and salt, then puree for 30 seconds or until smooth. Divide mixture between about 8 frozen pop moulds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.
Makes about 8 pops.
