Let’s keep this short and sweet: these frozen pops are indecently delicious and easy. The angels had to be on Sally’s shoulders when she conjured this one up.
There’s such an intense hit of chocolate you won’t believe there’s not a jot of fat in them, and they’re just the comic relief needed at the end of an impressive meal.
Cook to Cook: High-quality cocoa is a must here to get that velvety can’t-be-fat-free texture (Pernigotti, Valrhona, and Michel Cluizel are some worth looking for). And don’t forget the pinch of salt—it really lifts the flavor.
2. Remove from the heat, then remove the vanilla bean and cool. Pour the mixture into popsicle molds and freeze.
Try coating the tips of the lollies with nuts or coconut by packing it in the bottoms of the mold before pouring in the chocolate mixture.
Copyright Lynne Rossetto Kasper, 2011.
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.