Magnum Chocobar Icecream

 

Ingredients:

FreshCream - 120 ml

Condensend Milk - 60 g

Cocoa Powder - 1 tbsp

Dark Chocolate - 50 g

Icing sugar - 1 tbsp

Chocolate Shell:

Dark Chocolate - 50 g

Nuts- Roast and chop

Method:

• Using double boiler method melt the dark chocolate and set aside to cool.
• Once cool, add in condensed milk and cocoa powder and mix well.
• In other bowl, add in cream and whip for a second.
• Add in icing sugar and whip for 1-1/2 min.
• Now add in chocolate mix and whip well.
• Pour this in a silicon popsicle mould and insert sticks acc.
• Freeze it for 30 mins.
• Then cling wrap and freeze for overnight.
• Now melt the chocolate for chocolate shell, using double boiler method.
• Pour this in a cup and add in a tsp of oil and mix.
• This gives glossy finish.
• Add in toasted and chopped nuts.
• Carefully demould the popsicles and dip in chocolate.
• Gently dap it and place it in a plate lined with butter paper.
• Enjoy as such or can freeze and have later.
• This yields 4-5 popsicles