White Chocolate and Berry Popsicles
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White Chocolate and Berry Popsicles
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I was once doing a demonstration and I said, “I don’t like sweet things”, which gave everyone a chuckle. I was a bit perplexed, until they said, “But you’re a baker!” True, but I don’t like desserts and things that are over-sweetened, so you’ll notice the only sugar in these popsicles is what’s in the chocolate. If you want to add a small amount of sugar (1 to 3 tablespoons), you certainly can.
For dipping, ideally, you should set the popsicles on a wire rack, over a plate, and pour the chocolate over them. But I was working under less than ideal conditions trying to get them coated and back in the freezer, so I just used a spatula, hence the sexy, handcrafted ridges.
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Ingredients
- 1 1/3 cup (330ml) whole milk
- 4 ounces (110g) white chocolate finely chopped
- pinch of salt
- 12-14 ounces (175g) mixed fresh or frozen berries
For dipping:
- 8 ounces (225g) bittersweet or semisweet chocolate chopped
- 1 tablespoon vegetable oil
Instructions
- In a small saucepan, warm the milk, white chocolate, and salt over low heat, stirring, until the chocolate is melted.
- Remove from heat and let cool to room temperature.
- Fill the popsicles molds with berries, pour the white chocolate mixture over them, and rap them molds gently on the counter to release any air bubbles.
- Freeze the popsicles until very firm.
- To enrobe the popsicles, melt the chocolate and vegetable oil in a small bowl set over a pan of simmering water, stirring gently, until smooth. Remove from heat.
- Set the popsicles on a wire rack over a dinner plate, and pour the chocolate over them, turning them to coat both sides, the quickly shake off excess chocolate.
- Return the freezer and chill a few minutes until the chocolate is set.
Notes
- Any chocolate that’s left over or has dripped off can be saved and reused in another chocolate recipe.
- Note: Popsicles molds vary in size, so you may find this makes more or less than your molds will hold.
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