Choc Meringue Pops

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7 Ingredients

Number of servings

10

2tablespoons cornflour
1 cup cream
1 1/2 cup milk
2tablespoons cocoa
100grams dark chocolate, grated
2 eggs, separated
1 cup caster sugar

Nutrition per serving

14% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Combine 1/2 cup of the sugar, cocoa and cornflour in a bowl. Whisk in 1/2 cup of the milk and the egg yolks until smooth and creamy. Heat remaining milk and cream in a small pan to boiling point. Whisk into cocoa mixture until combined. Return to the pan and stir over medium heat for about 5 minutes or until custard thickens. Remove from heat and stir in half of the chocolate until melted.

Step 2 of 4

Pour mixture evenly into 10 x 1/3 cup capacity iceblock moulds. Tap firmly on the benchtop to remove any air bubbles. Freeze for 11/2 hours until partially frozen, insert sticks and freeze overnight until solid.

Step 3 of 4

When ready to serve, dip the ice block tray into hot water for 20 seconds and remove chocolate iceblocks from the mould. Sprinkle top half of each with some of the remaining chocolate. Lay on a tray lined with baking paper and return to the freezer.

Step 4 of 4

Meanwhile, beat egg whites and remaining sugar together until stiff peaks form. Working quickly, spread some of the meringue over the ice-cream and toast using a kitchen blow torch.