Moroccan Frozen Delight: Mint Chocolate Truffle Popsicles

Allergens

Dairy (milk, heavy cream)

Ingredients

• 2 cups heavy cream
• 1 cup milk
• 8 oz dark chocolate (70% cocoa), finely chopped
• 1/4 cup granulated sugar
• 1 tbsp orange blossom water
• 1 tsp ground cardamom
• 1 tsp peppermint extract
• Popsicle molds, approximately 8
• Edible gold flakes for garnish (optional)

Instructions

1. a. In a medium saucepan over low heat, combine the heavy cream and milk. Stir in the granulated sugar until dissolved. b. Add the dark chocolate to the cream mixture, stirring continuously until fully melted and incorporated. c. Remove from heat and let cool slightly. Stir in the orange blossom water and cardamom. d. Divide the mixture evenly among two bowls. In one bowl, mix in the peppermint extract. e. Pour the plain chocolate mixture into the popsicle molds, filling about 1/3 of each mold. Insert popsicle sticks and freeze for 30 minutes. f. Carefully pour the peppermint mixture into the remaining space in the molds, filling them to the top. g. Freeze until solid, approximately 4 hours or overnight. h. To serve, gently run warm water around the outside of the mold for a few seconds to loosen the popsicles. Unmold and sprinkle with edible gold flakes if desired.

Chef’s Insight

Don't overfill the molds; leaving some space allows the flavors to blend perfectly as they freeze.

Notes

A perfect dessert for a Moroccan-themed party or any celebration seeking a unique, luxurious treat.