Mon, 11 June 2018
Chocolate Watermelon Pops
Recipe:
1 medium-sized watermelon
12 ice-pop sticks
125g super baby chocolate (see page 213)
Ground hazelnuts, to decorate
1. Cut the watermelon into 1-inch-thick slices then cut the slices into wedges. Push the ice-pop sticks into the skin side of the watermelon.
2. Melt the chocolate in a bowl over a saucepan a quarter full of simmering water. Make sure the water doesn't touch the bowl. Dip the watermelon halfway into the chocolate and sprinkle over the hazelnuts. Place on a plate lined with baking parchment and refrigerate for at least an hour until the chocolate is set.
3. Serve straight from the fridge.
Frozen Banana Pops
Recipe:
4 bananas
8 ice-pop sticks
125g super baby chocolate (see page 213)
To decorate: ground goji berries, desiccated coconut, ground hazelnuts or ground pure raspberry-leaf herbal tea
1. Cut each banana in half and push an ice-pop stick into the flat end of each one. Lay them on a flat plate or tray, place in the freezer and freeze until hard (about 4 hours).
2. When the bananas are ready, melt the chocolate in a bowl over a saucepan a quarter full of simmering water. Make sure the water doesn't touch the bowl.
3. Dip each of the banana sticks halfway into the melted chocolate and sprinkle over the topping of your choice. Place on a tray lined with baking parchment and store in the freezer until ready to eat.
