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Dark Chocolate and Mint Popsicles

Cool down with these refreshing popsicles made using the finest dark chocolate infused with peppermint oil. An irresistible treat on a scorching summer's day...


Chocolatier’s Tip

For double chocolate popsicles; after removing from their moulds, dip the ends in melted EXCELLENCE 70% Cocoa Dark chocolate. Serve when set. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

10 people


Step 1.

Pour 125 ml milk into a large saucepan and add the chopped chocolate. Heat on a medium-low heat, stirring all the time, until the chocolate has melted and you have a smooth and velvety chocolate milk mix.

Step 2.

Gradually add the remaining milk, stirring all the time, until you have a smooth chocolate milk.

Step 3.

Divide equally between 10 popsicle moulds. Top with the lids and insert the popsicle sticks. Freeze until frozen (at least 6 hours).

Step 4.

To unmold the chocolate and mint chocolate popsicles: fill a deep pan with hot water (it needs to be as deep as the height of the moulds). Dip the moulds in hot water just long enough to release the popsicles whilst gently pulling on the stick. Serve straight away (see Tip).


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