Recipes
Chocolate mint lollies
Refreshing mint ice cream and a crunchy nut coating make these treats top of the (lolly) pops!
Refreshing mint ice cream and a crunchy nut coating make these treats top of the (lolly) pops!
(7 votes)
Cook: 20 Mins
Serves: 8
Price: £1.20 per serving
Nutritional Information
Each 79g serving contains
Energy
1029kj
246kcal
1029kj
246kcal
12%
Fat
12.6g
12.6g
Med
18%
18%
Saturates
5.5g
5.5g
Med
28%
28%
Sugars
25.3g
25.3g
High
28%
28%
Salt
0.08g
0.08g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1303kj/311kcal
Typical energy values per 100g:
1303kj/311kcal
Ingredients
300ml Chosen by you Ready To Serve Custard
60ml Chosen by you Condensed Milk
1⁄4tsp Extra Special American Peppermint Extract
Green food colouring
200g Extra Special Dominican Republic Dark Chocolate (70% Cocoa Solids), broken into pieces
1tbsp Dr. Oetker liquid glucose
1tbsp vegetable oil
50g chopped mixed nuts (such as pistachios and walnuts)
Method
1
Combine the custard, condensed milk, peppermint and 2-3 drops colouring in a bowl. Whisk gently until soft peaks form – the mixture should not feel stiff.
2
Put the mixture into a piping bag and cut the tip off to make a 2cm opening. Pipe into 8 small lolly moulds, then give the moulds a couple of gentle taps on a work surface to remove any air bubbles.
3
Freeze the lollies for 2 hrs or until semi-frozen. Push a lolly stick in to the end of each one and return to the freezer for 3 hrs more, until frozen solid.
4
Put the chocolate, liquid glucose and oil in a heatproof bowl over a pan of simmering water – don’t let the base of the bowl touch the water. Stir until melted. Allow to cool for 1-2 mins before using.
5
Remove the lollies from their moulds by running under warm water for a few seconds. To coat the lollies, quickly dip into the melted chocolate mixture, using a spoon to help cover the sides. Place on a tray lined with baking paper and scatter over the chopped nuts. Freeze for at least 30 mins before serving.