Cherry pops with double chocolate and vanilla magic shell

Cherry pops with double chocolate and vanilla magic shell

By
From
Guilt-Free Nice Cream
Makes
6
Photographer
Jacqui Melville

I love the use of two types of chocolate here. It works so well with the cherry nice cream, which makes a beautiful lolly on its own if you want a slightly more refreshing treat.

Ingredients

Quantity Ingredient

For the cherry nice cream

Quantity Ingredient
5 bananas, peeled and frozen
125ml coconut milk, chilled (thick part only)
380g jarred black cherries

For the dark chocolate shell

Quantity Ingredient
340g dark chocolate chips
100g coconut oil

For the white chocolate vanilla magic shell

Quantity Ingredient
200g white chocolate chips
2 tablespoons coconut oil
1 vanilla bean, seeds scraped
or 2 teaspoons vanilla extract

Topping

Quantity Ingredient
freeze-dried raspberries

Method

  1. For the cherry nice cream, put the bananas and coconut milk into a food processor and blend until smooth, scraping down the sides every 30 seconds. Add the cherries and blend again to combine. Pour into popsicle moulds, pop a stick in the middle of each and put into the freezer for 2–3 hours to set.
  2. To make the dark chocolate shell, melt the chocolate and coconut oil in a heatproof bowl over a pan of simmering water. Stir the chocolate until smooth and set aside. Make the white chocolate shell in the same way, adding in the vanilla and heating only until just melted. Allow to cool.
  3. Once the pops are frozen, line a tray with parchment paper. Run the moulds under warm water. Don’t use hot water or the pops will melt and won’t hold their shape! Firmly pull up on the sticks and carefully remove the pops from the mould. Dip each pop in the melted dark chocolate (it will set straight away). Spoon over the melted white chocolate and sprinkle with freeze-dried raspberries. Place the pops on the lined tray and freeze for 30 minutes to firm up. To store, place each pop between pieces of parchment paper and freeze for up to 3 weeks.
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