Ingredients
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2 cups softened vanilla ice cream
1 cup finely chopped Christmas pudding
14 oz semi-sweet chocolate
28 None wooden cocktail picks
Preparation
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Use fingers to lightly oil two 14-cube ice cube trays. Line a small baking pan with parchment paper.
Working quickly, combine ice cream and Christmas pudding in a medium bowl. Press mixture into ice cube trays. Freeze for 2 hours or until firm. Release cubes onto the prepared pan; freeze for 30 mins.
Meanwhile, to make chocolate curls, slightly warm chocolate block between your hands. Drag blade of a sharp vegetable peeler evenly down the side to give a handful chocolate curls. Transfer to an airtight container.
Chop remaining chocolate. Stir 1/2 the chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don't let water touch base of bowl).
Working quickly, insert cocktail picks into ice cream cubes. Dip half the ice cream pops, one at a time, into melted chocolate until covered. Return to parchment paper-lined tray. Freeze until ready to serve.
Repeat melting and dipping with remaining chocolate and ice cream pops. Freeze until ready to serve. Place pops in paper liners. Sprinkle with chocolate curls.
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