This is one of those recipes that came to be because another recipe idea didn’t exactly turn out the way that I expected. I was working on some aquafaba chocolate ice-cream as well as mousse. But it suddenly seemed a much better idea to actually try some ice-pops with it. A very good idea! 🙂
These ice-pops are actually more chocolate than ice-cream. Because they come with a thick, crunchy chocolate coating. With a super light and creamy, melt on the tongue chocolate filling. If you prefer the chocolate coating to be thinner, just add 2-3 teaspoon of coconut oil or cacao butter to the chocolate. Or make your own chocolate (you can use this recipe for example)
Please note: to get a relatively even chocolate coating, I actually fill a whole 300ml jar with chocolate drops and melt them by placing the jar into a bowl with warm water. Once the first batch of drops is melted, I keep refilling until the jar is full. This way it is easy to dunk the whole ice-pop into the chocolate at once. When finished you can close the jar with a lid and store it for next time you need a chocolate coating or drizzle 🙂
Makes 4 mini-ice-pops:
1/3 cup (80ml) aquafaba
1 teaspoon coconut sugar, finely ground
2-3 tablespoon chocolate drops or roughly chopped chocolate, melted
For the chocolate coating, please see note above
1. In a clean bowl, whisk the aquafaba and coconut sugar until foamy with semi-stiff peaks. I use an electric hand-mixer for this step.
2. Gently fold in the melted chocolate. Make sure it has cooled down enough.
3. Fill the mixture into ice-pop moulds and place in freezer until firm (approx. 2-3 hours).
4. Prepare the chocolate dip (please see note above the ingredients list). Make sure the chocolate isn’t to warm. Otherwise your ice-pop might melt a little underneath the chocolate coating.
5. Dip the ice-pops one after another into the chocolate dip. Hold for a few seconds until the chocolate looks almost firm. Then place in freezer. If you have leftover chocolate, you can drizzle it over the coated ice-pops.