I’m kicking off the unofficial start of summer with a whole week of new popsicle recipes, tips, useful links, and DAILY GIVEAWAYS. Homemade popsicles are so incredibly versatile I need an entire week to explore all the reasons why you NEED these in your life this summer. I’m dedicating each day this week to a different kind of popsicle, and today it’s chocolate covered pops, probably my favorite of all. These luscious bars fall on decadent end of the popsicle spectrum, the best end, if you ask me.
Don’t forget to leave a comment at the end of the post to be automatically entered to win a different giveaway every day! (details below)
My love of this kind of popsicle goes back to the ice cream truck that parked outside my elementary school… if I was lucky enough to have change in my pocket at the end of the day, I got one for the walk home. But even the glorified memory of ice cream truck treats can’t live up to THIS bar. This bar is a gourmet twist on the original, the inside is an impossibly dark creamy fudge, dipped in a layer of vanilla bean flecked white chocolate that crackles when you bite into it.
The fudge bar itself is so good it can stand alone, if you want to skip the coating. It’s got a deep rich chocolate flavor, almost bittersweet, and it’s super creamy. Kind of a fudgesicle on steroids. Chocolate steroids.
But if you want to add a chocolaty coating to a popsicle, this homemade magic shell is the way to go. It’s a simple mixture of chocolate and coconut oil, and when it comes in contact with something cold, it hardens instantly. It makes coating popsicles quick and easy. I chose to make the mirror opposite of the classic ice cream bar, just for fun. This Dutch Cocoa recipe is extra deep and dark so the vanilla bean coating contrasts beautifully with it. Coat the whole pop, or just the top half. If you want a thicker coating, double dip. I have a couple of other recipes for REGULAR and NUTELLA versions of Magic Shell, too, if you’re not a white chocolate fan.
- 3 squares (3 oz) unsweetened chocolate, cut in small pieces
- 3 cups whole milk
- 2 Tbsp cornstarch
- 3/4 cup sugar
- 3 Tbsp Dutch cocoa powder
- 1 tsp vanilla extract
- 11 oz bag of white chocolate chips
- 3 Tbsp coconut oil (not virgin)
- 1 vanilla bean
- To make the popsicles: melt the chopped chocolate in a microwave safe dish for 30 seconds, then stir. If it's not completely melted, zap it again in 15 second bursts. Stir until smooth.
- Heat the milk, cornstarch, sugar and cocoa powder in a saucepan. Whisk to combine everything as you heat. When the milk starts to warm, add all the melted chocolate. Keep whisking or stirring until the mixture thickens and just comes up to a bubble. It will take somewhere around 12 minutes. Once it boils, take it off the heat and add the vanilla extract. Set aside to cool slightly.
- Fill your popsicle molds with the fudge mixture and put it in the freezer. Let freeze for 90 minutes, and then insert the sticks into the molds. Continue to freeze until solid, 4-5 more hours.
- To make the Vanilla Bean Magic Shell, melt the white chips and the coconut oil, which will be in a solid form, in a microwave safe bowl. Start with 30 seconds and continue in short 15 second bursts, stirring in between, until it is JUST melted. Stir to completely melt any lumps. Be careful not to overheat white chocolate, it can be finicky. Scrape the seeds from the vanilla bean into the melted chocolate. Stir to disperse them.
- Pour the magic shell into a container such as a wide mouthed mason jar. Store at room temperature until you need it. If it hardens, just give it a few seconds in the microwave and stir.
- To remove the popsicles from the mold, fill your sink with hot water. Immerse the mold up to, but not over, the top edge for 15 seconds. If the pops don't slide out easily, immerse for a few more seconds.
- Either dip the popsicles into the magic shell immediately, or put the pops in plastic baggies back in the freezer. To coat the pops, just dip right into the white chocolate. The coating will harden in seconds. You can set the pops down on waxed paper,. Once the coating is hard you can eat, or put the pops in baggies for the freezer.
I like to put a baking sheet or plate in the freezer for a short while so I have something cold to set the pops on while I coat them. Be sure to put them right back in the freezer after coating (if you're not eating right away) because while the outside will appear hard, the inside will start to melt if left at room temperature.
The easiest and best way to coat a popsicle is with a combination of pure chocolate and coconut oil. The coconut oil insures that the chocolate will harden on contact with the cold popsicle. You can use any kind of chocolate you like — dark, milk, or white.
There are two kinds of coconut oil: virgin, and refined. If you want a distinct coconut flavor in your coating, go with the virgin oil. If you want to downplay the coconut flavor, use the refined.
LEAVE A COMMENT BELOW and I’ll automatically enter you to win a copy of The Perfect Scoop, by David Lebovitz. This book will give you all sorts of inspiration for gourmet ice cream bars. I’m ordering a copy of this for myself, too!
GIVEAWAY HAS ENDED
(I’ll announce all the daily giveaway winners at the end of the week)
For tons more popsicle inspiration, follow my POPSICLE PINTEREST BOARD
And here are a few of my favorite coated popsicles from other blogs (if I missed your favorite, link it up in the comments!) —
Chocolate Covered Strawberry Popsicles from Chocolate & Carrots
Homemade Ice Cream Bars from Girlichef
Ice Cream Bar Lollies from The Patterned Plate
Chocolate Covered Toasted Coconut Pops from An Edible Mosaic
Chocolate Covered Kiwi Popsicles from Barefeet in the Kitchen