A pop a day keeps boredom away!

Posts tagged ‘chocolate’

Day 184 — Chocolate Angel Food Cake Ice Pops

Yesterday my sister-in-law (and secret mystery blogger) made these amazing strawberry shortcake push up pops, and in the course of making them ended up with a lot of leftover mini angel food cakes. I claimed them for my own to see how they’d work in an ice pop:

I was hoping that this cake, which was a little crusy, would maintain its own character in an ice pop, so I went with a contrasting base flavor, using my basic chocolate ice pop recipe and substituting a small splash of whipping cream for the half & half I usually use.

I tried to cram as much cake into each pop as I could, again in the hopes that it would retain its texture and flavor. Not that you can tell from looking at the finished pops:

And alas, despite my hopes to the contrary, the cake totally blended into the background on these popsicles. They weren’t bad, but the cake didn’t offer enough flavor or texture to really be worth a repeat try.

Day 178 — Dark Chocolate Ice Pops

Since I’ve made ice pops out of two of those Philly chocolate cream cheese flavors, I figured I might as well finish off the trio:

I’ll be honest, I tried the dark chocolate flavor with some Nilla Wafers, and I really didn’t like it. It was too aggressively bitter tasting. But I figured diluted with some milk, it stood a chance at being good.

I mixed about a tablespoon of the cream cheese with about 5 ounces of milk, which made enough for three ice pops.

In ice pop form, this stuff is indeed delicious. Rich without being too much and flavorful without being bitter, they were fun to eat. I’ll be they’d be fantastic with some of those Nilla Wafers crushed up into them. (Yay! New pop idea!)

Day 177 — White Chocolate Ice Pop

Today I finally decided to try the other flavors of that Philly cream cheese dessert spread.  I have made several pops out of the milk chocolate flavor, and have really liked them (and the spread in general).  So I was curious to see how the other kinds tasted:

I blended equal parts of the cream cheese and milk, then poured my pop.  To be honest, my expectations were low.  This stuff tastes ok, but isn’t nearly as delicious as the milk chocolate version.  But the ice pop mixture smelled exactly like a Chick-fil-a vanilla milkshake, so I knew it would be at least decent tasting.

The finished pop exceeded my expectations.  It had no cream cheese flavor at all, but the flavor of white chocolate really did come through, even more than in the spread alone.  Still not as good as the milk chocolate flavor, but not bad, either.

Day 170 — Chocolate Cheesecake Chunk Ice Pops

So, Father’s Day was this past weekend.  As I usually do, I showed my appreciation for The Husband and his dad (my wonderful, wonderful father-in-law) by feeding them.  A lot.  I made Eggs Benedict for breakfast, a gorgeous steak dinner (well, ok, Husband did the actual steak cooking.  I made the sides), and for dessert, brownie cheesecake bars.  As you’d imagine, these were both fantastic and fantastically rich, so we have a lot left over.  And what better way to use up leftover cheesecake than in an ice pop?

I mixed up a pop’s worth of the basic chocolate ice pop base, then pinched off little chunks of cheesecake to throw in the mold as I poured.  I made my chunks a little too big and they got stuck halfway down, so the pop had less cheesecake in it than I’d planned.  Still, there managed to be at least a little bit in every bite:

Given the ingredients involved, this one was pretty much a sure-fire winner.  I was pleased that the cheesecake chunks didn’t really freeze solid.  They remained creamy and a little chewy and really had a lot of impact in the pop.  I don’t think I’d ever make a cheesecake just to make these pops, but they’re a wonderful way to use up leftover desserts.

Day 169 — Chocolate Raspberry Ice Pops

I found my Ovaltine today, so I was able to make the chocolate raspberry ice pop I mentioned yesterday.

No ingredients shot, sorry. But I used the basic chocolate ice pop and dropped fresh raspberries into the molds before I poured. I figured that chocolate and raspberries are a great combination — at least, Raspberry Rockets are awesome. (if you don’t know, Raspberry Rockets are raspberries with chocolate chips tucked into the hole in the berry. I learned about them from Fix Me A Snack, and they’ve become a favorite treat in my house).

Anyway, the pops came out looking good:

Unfortunately, the ice pops didn’t taste as good as I’d hoped. The raspberries were a little too tart and the chocolate had a hard time standing up to them. I think the chocolate part of the ice pop needed to be stronger and richer to provide a better contrast to the fruit. I’ll have to figure out a darker chocolate recipe.

Day 150 — Chocolate Nougat Ice Pops

Since I crapped out on you all yesterday, I figured I should make today’s pop a good one. Plus, a comment reminded me that it’s been a long time since I made a candy-based pop, so:

The part of half & half in my basic chocolate popsicle recipe is being played by a tiny splash of whipping cream because I ran out of half & half.

I found the Three Musketeers bar in my pantry; a leftover from Halloween figure if it’s already been sitting there this long, nobody was going to eat it and it was fair game for ice pops. To go with it, I made the basic chocolate ice pop recipe, and added in a teaspoon of malted milk powder. Then I chopped up a little bit of the candy bar, and threw the pieces in as I poured.

This pop was very satisfying. The nougat froze to a texture highly reminiscent of tootsie rolls, which gave the pop a satisfying chew. And of course, you can never go wrong with a chocolate malt base. It was a nice break from all of the fruit-based pops I’ve been making lately (not that there’s anything wrong with fruit).

Day 141 — Chocolate Oreo Ice Pops

Today’s pop was inspired by Rachel’s comment on yesterday’s post. I really needed a good pop today after three straight days of duds, and she suggested chocolate pudding with mint and Oreos. It sounds terrific, and I have every intention of making that specific pop someday soon, but in the meantime, I couldn’t stop thinking about Oreos. So I decided to do a twist on Rachel’s idea and throw Oreos into my chocolate ice pop base recipe.

I crushed up two Oreos to make three ice pops, and made the pops by alternating small layers of the base with generous sprinkles of cookie pieces. You can clearly see the layers in the finished pops:

These were every bit as delicious as you’d expect them to be. Because the pops froze so quickly, the cookies stayed really crispy so the popsicle had great texture. And, of course, the combination of the two chocolate flavors was perfect. I’m glad I made three of these (and that the kids are asleep and can’t claim their share).

Day 140 — Aztec Hot Chocolate Ice Pops

Back when I was working, one of my favorite gifts to give was expensive, unusual chocolates. One of my favorite places to order from was Vosges, because their stuff was so different and so beautiful looking. Still, as many times as I have given Vosges as a gift, I think I’ve only tasted their chocolate once.

But Vosges also sells hot chocolate mix, and that I had to have. I hinted and begged and pleaded, and finally one Christmas, the Husband listened and I found this in my Christmas stocking:


The pack came with three flavors of hot chocolate — a Parisian-style dark chocolate, a white chocolate infused with herbs, and one called “red fire,” with dark chocolate, cinnamon and chili peppers in it, modeled on the chocolate the Aztecs drank. I immediately drank the first two (the white chocolate was AMAZING), but the Aztec chocolate languished in my pantry, waiting for me to be in just the right mood for it.

That’s taken a while, since these mixes were not from Christmas 2011. Finally, I decided to make an ice pop out of the red fire mix. Normally, I’d balk at putting something expensive and fancy in the Zoku (though I’m not quite sure why), but I figured at this point, it’s better to use the stuff than let it sit forever.

I heated one cup of milk, and whisked in three tablespoons of the chocolate. I let it sit for a few minutes, then cooled it in the freezer for about 10 additional minutes, just so I wouldn’t be pouring hot liquid into the Zoku. The popscicles came out looking terrific:

Alas, I was not a fan of these. There’s nothing wrong with them as such, I just prefer my chocolate sweeter and a lot less intense. Andi it turns out I’m really not fond of spicy chocolate. Seems to jarring a combination to me.

It just occurred to me that this was the third ice pop in a row that I haven’t liked. Tomorrow, I’d better make a sure-fire winner. Any ideas?

Day 135 — Chocolate & Cake Ice Pops

The inspiration fairy deserted me today, so I went with a simple ice pop. It’s exactly what it sounds like:

I made the basic chocolate popsicle recipe, and dropped in chunks of pound cake leftover from yesterday. The cake got all saturated with the chocolate base and kind of just added texture to the whole pop:

Overall, a really pleasant pop, if a little uninspired.

Day 131 — Chocolate Chip Cookie Ice Pops

I’m still having a minor love affair with the Cookie Butter I bought from Trader Joe’s a little while back, so today I decided to experiment with variations on the plain cookie butter ice pop:

See? I added a splash of vanilla and a handful of chocolate chips. That makes a totally different pop.

I wanted to play on that cooked-sugar taste of the cookie butter, which is similar to the brown sugar flavor found in a chocolate chip cookie, but more pronounced. I thought adding some vanilla might soften the flavor and bring it a little closer to tasting like a chocolate chip cookie. Though the difference in the finished product was subtle, I really do think it was there.

You can’t seem them, but there are lots and lots of chocolate chips in here. I’d say at least 15 of them.

I can’t honestly say these popsicles tasted exactly like a chocolate chip cookie (I think that texture is actually a huge component in a cookie’s appeal), but they were close. At the very least, they closely resembled store-bought cookie dough. So, well worth the time and effort.

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