From Jude’s Ice Cream & Desserts by Chow and Alex Mezger with Georgina Fuggle ($19.99, Kyle Books, 2019), Photo Credit: Yuki Sugiura
- 1 3/4 oz dark chocolate (minimum 70 percent cocoa solids)
- 1/2 pt hot, strong coffee
- 4 oz condensed milk
- 8 ice-lolly (ice pop) molds and sticks
- Using the fine side of a box grater, grate chocolate into a bowl and pour over hot coffee. Stir until melted and add condensed milk. Mix until color is an even
- milky brown, and then pour into molds.
- Put molds in freezer for an hour or so before poking an ice-lolly stick into each mold. Continue to freeze for a further 3 hours or, preferably, overnight until solid.
- Remove lollies from freezer, dip molds briefly in hot water, and then gently pull lollies out of molds and serve straight away.
Order a coffee in Vietnam, and you’ll find a generous spoonful of condensed milk sitting at the bottom of your glass. It ups the indulgence factor and lends a creamy texture. This recipe has taken that idea and turned it into a grown-up lolly. Enjoy these treats on a long, lazy summer afternoon, or serve as an informal dessert that will get everyone talking.
Per serving (1 ice lolly): 83 Calories, 2 g Protein, 11 g Carbohydrates, 1 g Fiber, 4 g Total fat (2 g sat), 20 mg Sodium, ★ Phosphorus