Chocolate Passion Fruit Popsicles Recipe
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8 pops
Chocolate Passion Fruit Popsicles Recipe
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Adapted from here.
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Ingredients
For the pops:
- 2/3 cup passion fruit puree*
- 1 1/2 cups half and half, divided
- 2/3 cup sugar
- 3 egg yolks
- kosher salt
- 3/4 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla Extract
For the dark chocolate magic shell:
- 7 ounces bittersweet chocolate, chopped
- 2 tablespoons coconut oil
- 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla Extract
Instructions
- Prepare an ice bath in a large bowl and have a strainer ready. Whisk together passion fruit puree and 1/2 cup half and half in a medium bowl and set aside.
- Heat remaining half and half and sugar in a saucepan over medium-low heat, stirring to dissolve the sugar. Remove from heat once you see steam rising from the surface and the mixture is completely heated through. Meanwhile, whisk egg yolks in a bowl until slightly thickened. Slowly, while whisking, add 1/2 cup of the warm half and half mixture to the yolks. Once the 1/2 cup is incorporated, whisk in the remaining half and half mixture. Return the half and half-yolk mixture to the saucepan, and cook over medium heat, stirring constantly with a wooden spoon. You will know the custard is thick enough when you see steam rise from the surface and the custard coats the spoon (about 5 minutes). Strain the custard into the bowl with the passion fruit puree. Stir to combine.
- Add the vanilla extract to the custard mixture and stir. Place the bowl in the prepared ice bath and stir occasionally to cool (be sure not to get any water in your custard mixture). Refrigerate until chilled, then pour evenly into an ice pop mold (I used this one). Freeze until solid.
- While the pops are freezing, make the chocolate magic shell. Melt chocolate in a small bowl set over a pan of simmering water. Stir in the coconut oil and vanilla extract until incorporated. Let cool before using. Store at room temperature.
- To serve, dip the cold pops in the chocolate shell or drizzle the pops with chocolate. As soon as the chocolate hits the cold pops, it will harden. Enjoy immediately!
Notes
- * I used a high quality frozen passion fruit concentrate here. To use this product, dilute the concentrate with water (1:1 ratio), then measure out for the recipe. If you'd like to use fresh passion fruit, you'll need 8 to 10 fruits. Passion fruit can be hard to find and often expensive when you do find them, so I'd recommend getting a contain of the frozen puree. It lasts a long time, and the flavor is just as good.
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